Whole spelt berry caves

The cookies is a Swedish recipe from a book I got in Ikea recently. "Raspberry caves"... sounded like something I had to make. 

I was forced to change the name though, because all I had was mixed berry preserves. I know, it's sad.

I had to add "whole spelt" in front...which took the rest of the magic away. But there is a happy ending. The cookies turned out fantastic and I was smiling again.

Recipe adapted from "Fika" by Ikea
time: 10 min preparation + 12 min baking

 ingredients 

1 stick (120 g) butter, room temperature
6 Tablespoons (60 g) powder sugar
12 Tablespoons flour = 100 g whole spelt flour, the one I used, OR 120 g regular flour

3 Tablespoons (25 g) potato starch
1 teaspoon (4 g) baking powder
1 Tablespoon (15 g) homemade vanilla sugar (1 teaspoon if commercial)
6 - 8 Tablespoons berry preserves

 instructions 
Preheat oven to 200C/400F (fan forced function). Line one baking sheet with parchment paper. In a medium bowl, sift together flour, potato starch, baking powder and vanilla sugar.

Using your standing mixer equipped with a paddle attachment, on medium speed, beat butter with powder sugar till creamy, about 3 minutes.

With the mixer on low speed ("stir"), incorporate flour mix just till dough comes together.
On your rolling board covered lightly with extra flour, using your hands, roll your dough into a bar. Divide it in 24 pieces. Form 24 balls. 

Place them on your prepared baking sheet (24 should will fit on one baking sheet). Press each with your thumb. Using a small spoon, apply preserves in the middle. You can add a little more than you think. The cookies will get bigger. Set cookies in the hot oven for 10 - 12 minutes till lightly brown around the edges.

Remove from heat. After 2 - 3 minutes, transfer cookies onto a cooling rack for further cooling.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 

• light, crumbly, crunchy cookies with a touch of fruit on top;
• not too sweet, with a hint of butter and vanilla;
• very easy and fast recipe, fun to make, full proof.