Aromatic Caramel Spelt Honey Cookies

These gingerbread cookies are a true feast for the senses – a combination of warm caramel and a rich mix of nine spices. The use of Eko Sem whole grain spelt flour, stone-ground, gives the cookies a perfect smoothness and a richer, nutty flavor. Thanks to the slow aging of the dough, all the ingredients blend perfectly to create soft and melt-in-your-mouth festive sweets.

Ingredients:

• 450 grams of Eko Sem whole grain spelt flour

• 250 grams of brown sugar

• 100 grams of butter

• 100 ml boiling water

• 1 egg

• 1 tsp baking soda

• 2-3 pinches of salt

Spice mix:

• 1 tsp dried ginger and 1 tsp Ceylon cinnamon

• 1/4 tsp each of: cardamom, nutmeg, anise, and cloves (all ground)

Instructions:

1. Caramel syrup: Caramelize the sugar in a deep pot. Remove from heat and carefully pour in the boiling water in parts (be careful with the steam!). Return to low heat and stir until a smooth, lump-free syrup is formed.

2. Flavoring: Add the butter to the warm syrup and stir until melted. Add the baking soda and all the spices – the mixture will bubble and release its aromas. Let it cool until slightly warm.

3. Mixing: Add the egg to the syrup and stir vigorously. Add 400g of the spelt flour and stir (you can use a mixer with dough hooks) until you get a sticky mixture. Let the dough cool completely.

4. Resting: Pour the dough onto a counter and knead with the remaining 50g of flour. Wrap it in foil and refrigerate for 24 hours. This is the secret to the perfect consistency!

5. Baking: The next day, roll out the dough on a floured surface and cut out shapes. Bake in a preheated oven at 175°C for 10–12 minutes.

6. Tip: Do not overbake the gingerbread cookies – they should retain their light caramel color. You can prepare them weeks in advance; they become even more aromatic and soft over time.

Bon appétit!