Thunderstorm Cookies

Name: Thunderstorm Cookies
Cook time: 2 min
Total time: 2 min
Yield: 5
Ingredients: 120 g soft butter; 60 ml milk; 120 ml maple syrup; 1 vanilla pod; pinch of salt; 1 0.5 tsp baking powder; 340 g spelt flour; 100 g coconut blossom sugar; colored icing:; green:; 2 tbsp powdered sugar; 1 tsp matcha powder; lemon juice; red:; 2 tbsp powdered sugar; 1 tbsp concentrated beetroot juice Biotona; white:; 2 tbsp powdered sugar; lemon juice; glitter sugar:; bronze:; 1 tsp bronze glitter powder; 2 tbsp raw cane sugar; gold:; 1 tsp gold glitter powder; 2 tbsp raw cane sugar

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2h45

Discover the delicious recipe for these thunderstorm cookies by Sofie Dumont. A treat that hits like a thunderclap!

Kitchen must haves

Ingredients

What do you need?

Quantity: 5

120 g soft butter
60 ml milk
120 ml maple syrup
1 vanilla pod
pinch of salt
1 0.5 tsp baking powder

340 g spelt flour
100 g coconut blossom sugar

colored icing:
green:
2 tbsp powdered sugar
1 tsp matcha powder
lemon juice

red:
2 tbsp powdered sugar
1 tbsp concentrated beetroot juice Biotona

white:
2 tbsp powdered sugar
lemon juice

glitter sugar:
bronze:
1 tsp bronze glitter powder
2 tbsp raw cane sugar

gold:
1 tsp gold glitter powder
2 tbsp raw cane sugar

120 g soft butter
60 ml milk
120 ml maple syrup
1 vanilla pod
pinch of salt
1 0.5 tsp baking powder

340 g spelt flour
100 g coconut blossom sugar

colored icing:
green:
2 tbsp powdered sugar
1 tsp matcha powder
lemon juice

red:
2 tbsp powdered sugar
1 tbsp concentrated beetroot juice Biotona

white:
2 tbsp powdered sugar
lemon juice

glitter sugar:
bronze:
1 tsp bronze glitter powder
2 tbsp raw cane sugar

gold:
1 tsp gold glitter powder
2 tbsp raw cane sugar

Preparation method

How do you make this?

Mix butter, milk, maple syrup, seeds from the vanilla pod, and salt.

Sift the baking powder and add it.

Mix well (it’s okay if it slightly curdles).

Sift the spelt flour over it and mix briefly until a homogeneous dough ball forms.

Place on plastic wrap, flatten, and wrap up.

Let it chill for at least 2 hours.

Decoration (5 colors)

Green icing:

Mix powdered sugar with matcha.

Add lemon until you get a nice smooth mass.

Red icing:

Mix powdered sugar with beetroot juice and mix until smooth.

White icing:

Mix powdered sugar with lemon juice until smooth.

Bronze glitter sugar:

Mix cane sugar with bronze shimmer powder.

Gold glitter sugar:

Mix cane sugar with gold shimmer powder.

Take the dough out of the fridge.

Dust with flour and flatten between 2 sheets of baking paper.

Roll out the dough with some extra flour on both sides so it doesn't stick.

Cut out the shapes.

Place on a baking tray with baking paper and bake for 8 minutes at 180°C.

Let cool.

Put icing into different piping bags (cut a small corner off: this allows for very fine decorating).

Let your creativity run wild: decorate with the different types of icing and glitter sugar.

Tips

If you want the cookies lactose -free, replace the butter with 120 ml of coconut oil and use vegetable milk. Do you like cinnamon? Then add 1 tsp cinnamon to the recipe.