- 1.5 cups spelt flour
- 1.5 tsp baking powder
- 1/2 tsp celtic sea salt
- 1/2 cup (1 stick) organic butter at room temp
- 1/2 cup coconut palm sugar
- 1 egg
- Juice of 1 lemon
- 1/2 tsp cardamom powder
- pecans, turbinado sugar and coconut flakes to top
In a small bowl, mix the flour, baking powder and salt. Set aside. In a large bowl, mix the butter and coconut palm sugar together with a hand mixer. Add in the egg, then the lemon juice, then the cardamom powder and mix well. Slowly blend in the flour mixture with a spoon and mix well (it should be a very thick mixture) Remove from the bowl and wrap the dough in saran wrap and refrigerate for 30 minutes to chill.
Preheat oven to 350F.
Remove the dough from the fridge and dust a clean surface with spelt flour. Roll out the dough into about 1/4inch thickness and press out discs using a cookie cutter (or wine glass rim). Place on parchment on a baking pan and top with pecans, coconut flakes and turbinado sugar (optional). Bake for 12 minutes. Remove from oven and let cool on a cooling rack for 10 minutes. I prefer to refrigerate these biscuits, as the chill gives them a crisper flavor and texture. Serve with a piping hot teapot of your favorite tea.