Multigrain Maple Cookies

About

I tried these delicious maple-y cookies at a food club meeting I attended many years ago. The baker graciously shared her recipe with the entire group. Makes 12 – 16 cookies. 

Ingredients

Ingredient Variations

Instead of one cup brown rice flour you can try 1/2 cup each  brown rice and millet flours; OR 1/2 cup brown rice flour with 2 tbs each amaranth and teff flours.

Directions

1. Preheat oven to 350 F.
2. In a medium bowl mix dry ingredients. In a smaller bowl, whisk together wet ingredients.
3. Add wet ingredients to dry and stir to form dough. Add more light spelt flour as necessary to form a smooth dough.
4. Transfer to a floured sheet of waxed paper.
5. Place another sheet on top of the dough and roll out to about 1/2 inch thickness.
6. Remove top layer of waxed paper. Cut into desired shapes with cookie cutters. Carefully remove cookies from bottom sheet of waxed paper and transfer to a baking sheet you have lightly oiled or lined with parchment.
7. Pole holes in the surface with a fork and, if desired, sprinkle dehydrated cane juice or organic sugar crystals over the top.
8. Bake until the edges and bottoms are barely golden, 15 to 20 minutes. Cookies harden somewhat as they cool.

Baking Variation

Dough may also be baked in a shortbread mold.

1. Prick the pastry with a fork.
2. If mold is not scored, cut the dough into 12 or 16 squares or wedges.
3. Bake until edges are golden, about 30 minutes.
4. Allow to cool for at least 1/2 hour before unmolding.
5. Place a serving plate or small cutting board on top of shortbread mold and turn both over to effortlessly release shortbread.

ML Harris photo / Shutterstock.com