- 170 g soft butter
- 150 g Sweet Nature brown cane sugar
- 50 g sugar
- 1 pck. vanilla sugar
- 1 egg
- 250 g Küchenmeister spelt flour T630
- 2 pcks. vanilla pudding powder
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- Pinch of salt
- 1 medium sized apple, or ca. 100 g
- 65 g sugar
- 1.5 tsp. cinnamon
In a large mixing bowl cream together the butter and sugars. Beat in the egg. Sieve together the flour, vanilla pudding powder, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter sugar mixture and mix until well combined. Peel and remove the core from the apple, before chopping it into small pieces. Fold the apple pieces into the cookie dough. Refrigerate the dough for 30 minutes.
Preheat the oven (electric 175°C / circulated air 155°C). Line two baking sheets with parchment paper. In a small bowl, mix together 65g of sugar and 1.5 teaspoons of cinnamon.
Roll the cookie dough into balls. Roll each ball in the cinnamon sugar making sure each cookie is fully coated.
Place the cookies onto the baking sheets, leaving a 2cm. gap between each cookie. Bake the cookies one tray after another for 10-12 minutes.
Remove the cookies from the oven and cool fully on the baking sheets.