MorgenStund' Baked Apple Cookies
| 50 g | hazelnuts or almonds, chopped |
| 2 | medium apples |
| Lemon juice | |
| 130 g | softened butter |
| 35 g | sugar |
| 1 | egg |
| 145 g | MorgenStund' (do not cook) |
| 1 tsp | baking powder |
| 60 g | wholemeal spelt flour |
| 1 | heaping tablespoon baking cocoa |
| 25 g | raisins |
| Cinnamon to taste |
Preheat the oven to 180 °C / 355 F (top / bottom heat). Line a baking sheet with baking paper.
Wash and core apples, dice finely without removing the peel and sprinkle with a little lemon juice.
Heat a teaspoon of butter in a frying pan and sauté the apples with the nuts and cinnamon for about 5 minutes. Allow to cool down and add the raisins.
Beat the remaining butter and sugar with a hand mixer until fluffy. Stir in the egg. Now add MorgenStund', flour and baking powder and mix until evenly blended.
Divide the dough in half and mix the baking cocoa into one half. Finally, incorporate the apple-nut-raisin mixture into both halves of the dough and add cinnamon to taste.
With floured hands, form flat cookies and place on baking sheet. If the dough is too moist, add a little MorgenStund' or flour.
Bake at 180° C / 355 F for about 25-30 minutes. Then allow to cool on a cooling rack.
Quickly prepared in two delicious variations!
Bake it yourself now and enjoy this easy alkaline treat!