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🍽️ Spelt Lambs

36 kcal · 30 min · 4 servings

Ingredients

• 0.5 organic lemon
• 150 g spelt wholemeal flour
• 75 g yogurt butter (room temperature)
• 20 g raw cane sugar (1 tbsp)
• 100 ml sour cream
• 1 pinch salt
• 50 g icing sugar made from raw cane sugar
• 30 g coconut flakes (3 heaped tbsp)

Instructions

1. 1. Rinse the half lemon under hot water and pat it dry. Grate about 1 teaspoon of the zest finely and squeeze out the juice.
2. 2. Put flour, butter, sugar, sour cream, the lemon zest, and 1 pinch of salt into a mixing bowl. Mix everything with the dough hooks of a hand mixer until you have a smooth dough. Cover the bowl and refrigerate for at least 1 hour.
3. 3. Roll out the dough on a lightly floured work surface to a thickness of 3 mm. Use a sheep-shaped cookie cutter (approx. 6–7 cm long) to cut out the cookies.
4. 4. Line 2 baking sheets with baking paper and place the sheep cookies on them with some space in between. Bake them one after the other in the preheated oven at 200 °C (convection: 180 °C, gas: level 3) on the middle rack for about 15 minutes. Then let them cool on a wire rack for about 20 minutes.
5. 5. Mix powdered sugar and enough lemon juice in a small bowl until you have a liquid glaze. Put the coconut flakes on a flat plate.
6. 6. Brush the cooled spelt sheep cookies with the lemon glaze and press them into the coconut flakes. Let the glaze dry completely; this takes about 35–40 minutes.

Nutrition per serving

• kcal: 36
• Protein: 1 g · Fett/Fat: 2 g · Carbs: 4 g