Ingredients (per 18 cookies)
- 250g of hazelnut and activated almond porridge
- 55ml apple juice
- 45ml light EVO oil or rice oil
- 1 heaping tbsp powdered cinnamon
- 1/2 tsp powdered ginger
- 1 tsp cream of tartar-based yeast
In a bowl, combine the porridge mix with the yeast, cinnamon and ginger. Pour in the oil and apple juice and knead until obtaining a tight but still friable consistency.
Let sit for 10-15 minutes while heating the oven to 180°C.
Roll out the dough between two sheets of oven paper to a thickness of around 3 mm. With a cookie cutter, obtain as many discs as you can.
Place on a cookie sheet and cover with oven paper. Bake for about 11 minutes.
Remove from oven and allow to cool completely so the cookies become crispy.