Coffee Wafer Cookies

  • ½ cup butter, softened
  • ½ cup brown sugar, packed
  • ½ cup sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • 2 cups sprouted pastry flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 tablespoons instant espresso powder

Preheat oven to 400 degrees. Line cookie sheets with parchment paper.

Sift together the flour, salt, baking soda, baking powder, and espresso powder. Set aside.

Cream together the butter and sugars until light and fluffy. Beat in the egg, vanilla extract, and milk until thoroughly combined. Fold the dry ingredients into the butter mixture and stir until uniform.

Shape the dough into walnut sized balls between the palms of the hands. Place the balls onto the parchment paper and flatten with a flat bottom glass to about 1/8” thick. Leave at least 2” between each cookie, these spread quite a bit.

Bake in the preheated oven for 8 to 10 minutes or until golden. Cool on wire racks.

Parmesan Scones

  • 2 ½ cups sprouted pastry flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ cup butter, cold
  • ½ cup grated parmesan
  • ¾ cup milk

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Sift together the pastry flour, sugar, and baking powder. Using a pastry blender or 2 knives cut the butter into the flour until it resembles coarse cornmeal. Stir in the grated parmesan. Mix in the milk until combined.

Turn out onto a lightly floured board. Knead just a few times, don’t overwork the dough, to form a large disk of dough about 1” thick. Place the disk onto the parchment paper and cut into even sized triangles. Spread the triangles apart on the parchment paper.

Bake in the preheated oven 30 minutes or until edges are golden.

Serve warm.