Hildegard von Bingen Biscuits
I first had those biscuits at my aunties place a few years ago. I remember how much I loved the taste of all the spices and how I thought they were the perfect biscuit to accompany a cup of tea. A few weeks back when we moved from Sydney to Hamburg I had the urge to make them and asked my aunty for the recipe.
I was surprised how super easy they are to make. It will take you under an hour from preparing the dough till trying the first biscuit from the hot baking tray. They are not as sweet as your usual biscuit and are perfect to store in a tin for a few weeks to have as a treat with your coffee or tea break (but they probably won't last that long as they are highly addictive!)
- 400g spelt wheat flour
- 250g soft butter (unsalted)
- 150g raw sugar
- 200g almond flour
- 2 eggs
- 3tsp cinnamon
- 1tsp grated cloves
- 2tsp grated galangal (like ginger)
- 1/2 - 1 tsp nutmeg
Beat butter and raw sugar until light and fluffy, then slowly add the eggs. Add flour, the almond flour and spices to the mix. Once the ingredients have combined into a dough roll into a cylinder form and slice into 1cm thick discs. Shape them as you like, the more rustic the better.
Put the formed biscuits on a tray into the preheated oven at 170C for roughly 15minutes until biscuits start to slightly colour.