Cranberry, Cardamom and Rose Cookies

These fragrant cookies make a lovely early Summer sweet treat.

1 cup spelt flour

1 cup ground almonds

1/2 cup dessicated coconut

1/2 cup of jaggery plus a little extra, or your favourite sweetner

1/2 tsp ground cardamom

4 tbsp olive oil

Edible rose petals

1/2 cup dried cranberries (You could also use cherries).

1 tsp rose water

1 tsp vanilla extract

4 tbspns of room temperature water or unsweetned coconut milk, more if needed.

Mix the spelt flour, ground almonds, dessicated coconut, sugar and spices.

Add the berries, and mix thoroughly

Combine the wet ingredients – olive oil,rose water, vanilla essence and water/milk to the dry ingredients.

Mix to make a dough.

Divide the dough and roll into small balls.
Place on a baking tray lined with oiled grease-proof paper, and press down with a fork gently.

Sprinkle the top of the cookies with rose petal pieces and a little sugar.

Bake for 12 – 15 minutes or until the edges are browned.

Enjoy these cookies with a cup of peppermint and licorice tea or fennel seed tea as a seasonal sweet treat.