We’re delighted to hear that many practical ,housewifes’ use universal dough for many types of cookies. Here’s one of basic universal doughs for xmas or even other types of cookies.
- 500 g fine flour (400g wholegrain spelt + 100g millet, or just 500g of wholegrain spelt or wheat)
- Pinch of salt
- Lemon zest from ½ organic lemon
- 1 teaspoon dried vanilla or paste from 1 vanilla bean (mix paste in cup with pinch of flour until they join)
- 250 g fat (oil is best considering our wellbeing, we recommend sunflower or sesame oil. However butter tastes better as well as palm oil – or you can try organic margarine; – or you can experiment and mix fats that you have at hand)
- 4 large spoons of wheat syrup (for those who like it sweeter 2 tablespoons of maple syrup maybe added)
- water as needed
Ingredients for flavour
- Vanilla flavour – no need to flavour dough as it already contains vanilla (cut shapes of baked cookies may be joined with jam or cream, or they may be coated with chocolate or coconut etc.)
- Nut flavour – add shredded nuts (greater amount) or nut paste (smaller amount)
- Chocolate flavour – add high quality carob or cocoa powder
- Dough for Czech ‘pracny’ – add ground cinnamon, badian, anise, clove and carob or cocoa for colour
Mix dry and wet ingredients separately. Mix the two mixtures together with wooden spoon. Then engage your hands and mix with your hands. Add as much water as needed to get rollable consistence.
Devide dough into four parts and flavour each part separately with different flavouring.
Leave dough to rest for few hours wrapped in foil, ideally to next day. It will last several days in fridge so you can make it well ahead of actual baking.
If you find working with dough difficult, if it crumbles, add some water or oil.
If dough is too sticky and difficult to form, add flour or nuts.
It is easier to roll it between two sheets of baking paper.