Baker/Owner Tom Janzen,
Bread & Circuses Bakery
A crumbly, meringue-like crunch is the first note with chewy bits of dried fruit mingling with base notes of nutty flax.
Ingredients
1 cup butter
1 cup brown sugar, packed
1 cup granulated sugar
2 1/2 cups light spelt flour
2 tsp baking soda
1/2 tsp salt
2 eggs, slightly beaten
2 tsp vanilla
1 cup ground flax
1 1/2 cups quick rolled oats
1 1/2 cups dried cranberries
1/2 cup whole flax
Method
1. Preheat oven to 350˚F.
2. In a large bowl, cream butter and sugars with a hand mixer on high until smooth.
3. In a medium bowl, sift together flour, baking soda and spelt flour. Add to butter mixture.
4. Add eggs, vanilla and ground flax. Stir until combined.
5. Fold in oats, cranberries and flax.
6. Drop by spoonfuls onto a greased cookie sheet. Flatten with a fork.
7. Bake for 12-15 min.
Yield 4 dozen cookies