Egg-Free and Butter-Free Recipe
These long cookies coated in sugar are very light and crunchy.
I discovered these cookies during vacations near Montpellier, France. Every year, my family and I would buy them!😋
One day, while searching online, I had the pleasant surprise of finding the recipe on Anaïs’s first blog, « Encore une lichette ». I added my personal touch by using spelt flour.
Spelt is an ancient variety of wheat that contains less gluten compared to modern wheat. This can contribute to the crispy texture of the cookies.
- 1 ¾ cups (220 g) whole spelt flour
- ¼ cups (30 g) all-purpose flour
- ¼ cup (50 g) cane sugar
- 1 packet – 0,32 oz (9 g) vanilla sugar
- 1/3 cup – 2 ½ fl oz (80 ml) vegetable oil grapeseed or canola
- 1/3 cup – 2 ½ fl oz (80 ml) sweet Muscat wine
- 2 tablespoons of Vanilla extract
- 1 level teaspoon baking powder
- Cane sugar for finishing
Step 1 : The Dough
- In a bowl, mix together the sugars (vanilla and brown), oil, wine, liquid vanilla and baking powder.
- Gradually incorporate the flours to form a smooth dough.
Preheat the oven to 340 degrees Fahrenheit (170 degrees Celsius).
Step 2 : The Cookies
- Form small balls of dough that you will roll under the palm of your hands to give them a shape of elongated cookies with pointed ends (like a long cigar).
- In a plate, pour the sugar and roll your cookies in it. Then, place them on a baking sheet lined with parchment paper.
Step 3 : La cuisson
- Bake for about 15 minutes at 340 degrees Fahrenheit (170 degrees Celsius), convection oven, level 3.
- Towards the end, check that the tips are nicely golden brown.
Allow the cookies to cool before enjoying them!
Gisou’s Tips and Tricks
- Spelt grains, also known as dinkel wheat, is an ancient wheat variety that has been cultivated since 8 000 BC. It comes in two varieties. One is the white spelt flour which has the bran and germ removed, while the other kind is whole spelt flour, which is similar to whole wheat flour in that it has the germ and bran intact.
- This recipe is made with whole wheat flour.
- Muscat wine brings a fruity flavor, sweetness, and moisture to this eggless recipe. As the cookies bake, the muscat wine evaporates, leaving behind its subtle aromas. This evaporation process also helps create a light and crispy texture, making these biscuits irresistible!