For about 60 pieces we need:
-100g raw cane sugar
-180ml cooking oil (any part of it activated)
-2 tablespoons of crushed flaxseed with 60ml of hot water as an egg substitute
-200g wholemeal flour
-150g spelt flour (630)
-2 tbsp vanilla sugar
-2 pinches of sea salt
-maple syrup
-Almonds
Directions:
-First make the egg substitute: Mix flaxseed with the hot water and beat until frothy.
-Mix the egg substitute with the cooking oil, sugar and spices well.
-Then briefly knead in the flour. If the dough is still too soft, add a little more flour until it reaches the desired consistency.
-Divide the dough in half and roll into long sausages with a diameter of 5 cm. Then wrap in baking paper and refrigerate for two hours.
-Cut each roll into 30 slices and place them on a baking sheet lined with parchment paper. Bake in a preheated oven (190°C) on the middle rack for 10 minutes until golden brown.
-Brush the finished cookies with a mixture of 2 tablespoons of maple syrup and 2 tablespoons of water and lightly press an almond into each cookie.
