Maple Syrup and Vanilla Cookies

Preparation

1. In a large bowl, sift together the 130 grams spelt flour, ¼ teaspoon baking soda, ¼ teaspoon ground cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon salt.
2. In a medium bowl, combine the egg white, 4 tablespoons coconut oil, 2 tablespoons raw cane sugar, ½ teaspoon vanilla extract and 60 millilitres maple syrup.
3. Slit the vanilla pod open along its length, then scrape out the small, sticky seeds using the tip of a small, sharp knife. Scrape directly into the medium bowl and stir well.
4. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Combine well.
5. Knead the dough for a few minutes until it turns soft and without cracks.
6. Place in the fridge for 30 minutes or longer.
7. Divide the dough into 4 or 5 parts.
8. Place a ball of dough on a floured and clean surface and roll out with a rolling pin (or large glass bottle). Roll the dough so that it is 1 millimetre/0.04 inches thick and cut out cookies that are 5.5 centimetres/2.2 inches in diameter. Use a cookie cutter or a glass tumbler with sharp edges.
9. If the dough is sticky, add more flour when rolling.
10. Place baking parchment on a large baking tray.
11. Place the cookies on the baking parchment.
12. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 12-15 minutes.
13. Note that the cookies will be fairly soft at this point but will become crunchy and hard once cooled.