Spritzgebäck (piped butter cookies) with butter and vanilla seeds

Spritzgebäck made with butter, vanilla seeds and spelt flour, sweetened with coconut sugar and dipped in a cocoa glaze. A family-friendly dessert from Grandma's cookie tin: 201 kcal per serving (3 cookies).

At a glance

• Serves 16
• Prep time: 40 min
• Cooking time: 24 min
• Total time: 64 min
• Calories: 201 kcal per serving
• Protein: 3 g
• Fat: 12 g
• Carbs: 19 g

Ingredients

• 90g coconut sugar
• 200g butter
• 1 egg yolk
• 3 tbsp milk
• 270g spelt flour
• 30g cornflour
• 20g coconut oil
• 15g cocoa powder
• 15g honey
• 1 vanilla pod
• 1 pinch of salt

Method

You’ll need: oven · blender · sieve · piping bag

1. Scrape the seeds out of the vanilla pod and grind the coconut sugar finely in a blender.
2. Beat the soft butter with the coconut sugar, vanilla seeds and salt for 3 minutes until creamy. Stir in the egg yolk and milk.
3. Sift the spelt flour and cornflour over the top and stir them in briefly until you have a soft dough.
4. Preheat the oven to 180 °C (160 °C fan). Spoon the dough into a piping bag with a large star nozzle and pipe 48 sticks, rings or S shapes onto two baking trays lined with baking paper.
5. Bake the cookies one tray at a time at 180 °C for 10 to 12 minutes each, until the edges are golden, and leave them to cool.
6. Melt the coconut oil, stir in the cocoa powder and honey, dip the ends of the cookies into it and leave the glaze to set on baking paper.

Good to know

Spritzgebäck is the classic from Grandma's cookie tin. With real butter and vanilla seeds it tastes just the same – only the white sugar is missing. You dip the ends in a cocoa glaze made without chocolate.

Swaps

Cornflour → more spelt flour (a little firmer). Coconut sugar → maple sugar. Cocoa glaze → simply leave it out. Spelt flour → plain flour.

Cooking tips

The butter must be really soft, otherwise the dough is hard to pipe. If it's too firm, stir in another tablespoon of milk.

Storage

Keeps for 3 weeks in a cookie tin somewhere cool; the coconut oil glaze softens above 24 °C.

Allergens

Contains gluten (spelt), milk (butter, milk) and egg; no nuts. Because of the honey, not suitable for children under 1 year old.