WE LOVE… SPELT DIGESTIVES pg38 // RYE & APRICOT BISCOTTI pg39
For the rich cocoa pb&j oat cookies, see page 40
Spelt digestives
MAKES 35
80g (3oz) rolled porridge oats
150g (5½oz) wholegrain spelt flour, plus a little extra for dusting
½ tbsp baking powder a pinch of salt
115g (4oz) unsalted butter, softened
70g (2½oz) coconut sugar
2 tbsp milk
60g (2oz) raisins, roughly chopped
1 Add the oats, flour, baking powder and salt to a food processor and blitz for a minute or so until the mixture resembles breadcrumbs. Add the butter and sugar and blitz for a further minute. Finally, add the milk and the raisins to the food processor and pulse until the mixture just begins to come together into a dough.
Spoon the
