Ancient flavor…Spelt flour and rye cookies
One morning I woke up with the desire to prepare something special, something that could take me back in time. So I decided to make cookies, using two grains that bring me back to those magical times: spelt and rye.
I still fondly remember those days when we farmed the fields around our house, and part of those grains was kept for cooking. The doughs we prepared always ended up in the wood-fired stove, and the aroma that spread throughout the house was simply wonderful.
Bread, focaccia, and cookies: these were the specialties that accompanied our days. With the fresh milk from our cows and the homemade butter made by children, every preparation became a true masterpiece.
The recipe I decided to make today is one we often made. Simple, yet incredibly flavorful. Ideal for a light breakfast or an afternoon break. With few ingredients and lots of passion, I mixed spelt and rye to create cookies that taste like home, family, and tradition.
As I mix the ingredients, I feel enveloped by a sense of warmth and happiness. The smell of cookies spreading in the kitchen takes me back to a time when everything seemed simpler and more genuine. And as I bake the cookies, I can’t help but smile, thinking about those wonderful days that live again thanks to this ancient recipe.
So, between a cup of milk and a bite of one of those delicious cookies, I find myself traveling back in time, discovering authentic flavors and genuine emotions that only cooking made with love and passion can give. And thanks to these small delights, I can bring a piece of my past into the present, giving myself a moment of sweetness and nostalgia that I will never forget.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 60 cookies, but it depends on the size.
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Flours and eggs and milk and sugar and butter…
- 4 1/3 cups whole grain spelt flour
- 4 1/3 cups rye flour (whole grain)
- 1 2/3 cups all-purpose flour
- 1 cup milk
- 1 cup sugar
- 7 oz butter
- 2 eggs
- 1 lemon peel (Finely grated)
- 2 baking ammonia
Tools
A mixing bowl, a cookie ruler, a pastry cutter…The oven for baking.
The utensils I use and recommend can all be found Here
Steps
These are very simple cookies to make…I wanted to give them this shape that I love…Sometimes I make little rings…You choose
As mentioned above, these cookies are very easy to make; I recommend preparing all the clean and weighed ingredients in their little bowls, sure you use more tools but it remains faster and the packages don’t get dirty…Start with the flours, the sugar, the baking ammonia, the butter cut into small pieces, and finally the milk and eggs…Knead carefully until you get a homogeneous dough
Then roll out the dough to the desired thickness, I warn you that they rise a lot so adjust accordingly…As you see in the photo mine are thick, the initial thickness was 0.2 inches.
Then use the pasta ruler, I use the tool that is used to cut puff pastry to create the grid…Or the grooved rolling pin…It depends on the effect you want to achieve…
At this point, cut your cookies; I preferred to give a regular shape, classic rectangular cookie, or little rings…The result is beautiful in any case
Bake in the oven at 392°F until golden; let them cool down! Consume with milk soups or covered in chocolate
These are dry cookies, so they store for a long time (in truth they are very good and light, so I don’t know how long they can last) if kept in a cool and dry place.
FAQ (Frequently Asked Questions)
Whenever I come across wild rye plants swaying in the wind, I always think back to the time when I too was sowing rye. I remember the tall, graceful plants inviting us to walk through them, enveloped by their lightness. It was a magical moment, where it felt like being in harmony with nature.
Spelt, on the other hand, is a grain that encapsulates the ancient history of cereals. Cultivated since the earliest times, it was later replaced by wheat due to its higher yield. However, spelt has a unique value: it contains less gluten than wheat and has a more intense and authentic flavor.
Today, spelt is grown in small plots, where it is appreciated for its unique properties. Thanks to its versatility, it can be used in multiple recipes, from the classic spelt soup to gourmet salads. Moreover, it is a fiber-rich and healthy food, perfect for a balanced diet.
Indeed, spelt is a grain that should be rediscovered and appreciated for its goodness and millennia-old history. When you taste it, you can feel the deep connection with the earth and farming traditions. It’s a journey through time, bringing you the discovery of authentic and genuine flavors.
So, the next time you find yourself facing a wild rye plant or tasting a spelt-based dish, stop for a moment and let yourself be carried away by the emotions and flavors that only nature and tradition can give. I promise it will be an unforgettable experience!
