Kamut Sand Cookies
Adapted from Good to the Grain.
Ingredients
Units
- 1 3/4 cups sprouted Kamut flour
- 3/4 cup plus 1 tablespoon organic whole cane sugar or sucanat
- 2 3/4 teaspoons tapioca flour (or starch)
- 3/4 teaspoon coarse sea salt
- 1 1/2 sticks unsalted butter, room temperature
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Place flour, whole cane sugar, tapioca flour and salt in the bowl of a food processor. Pulse for 2 1-second pulses to combine. Add butter and pulse until dough comes together.
- Make small balls out of the dough, about 1 tablespoon each and place on a baking sheet lined with parchment paper. Place cookies 1 inch apart. Flatten each cookie dough ball slightly with the heel of your hand. Bake for 18 minutes. Keep in an airtight container for up to 3 days.
Nutrition
- Serving Size: Makes 2 dozen cookies
Find it online: https://deliciouslyorganic.net/kamut-cookies-recipe/