Spelt Cranberry Oat Milk Roll

For the Spelt Cranberry Oat Milk Biscuits, place the oat milk and summer butter in a microwave-safe dish and heat gently at a low temperature so that the butter melts.

Preheat the oven to 50 degrees. In a bowl, combine the spelt flour, confectioners’ sugar, vanilla sugar, dry ingredients and salt.

Stir in the egg yolks and the butter-oat milk mixture, add the cranberries and mix by hand until a nice dough forms. Turn off the oven, cover the bowl with a lid and let rise in the closed oven for 45 minutes.

Line a baking sheet with parchment paper. Remove the bowl from the oven and preheat the oven again to 50 degrees. Knead the dough again, divide into 7 pieces and form Weckerl with slightly moistened hands – it’s a sticky dough, so it’s easier with moistened hands.

Place the Weckerl on the baking tray and cover with a clean tea towel, turn off the oven and let the Weckerl rise again for about 20 minutes. Then preheat the oven to 180 degrees.

Bake the Weckerl for about 13 to 15 minutes – should not get too dark. Remove from the oven, place the spelt-cranberry-oat milk cookies on a cooling rack and let cool.

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