Spelt Gallets from Peigi
I asked how they taste. And she said "We like them a lot. However, we are used to 100% whole grain taste and texture. If I was going to serve them to others, I would try them with white flour.---Peigi"
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| Spelt Flour from Bob Red Mill |
Spelt flour is a primitive relative of modern wheat, one of the oldest grains. According to Bob's Red Mill, it can be used in practically any recipe calling for all-purpose or whole wheat flour.
Gallets are a Belgium cookie recipe passed down from my Aunt Niece's Belgian family to our Hall family. You can read about the origin of gallets here on my previous post: https://feasteveryday.blogspot.com/2018/12/gallets-belgian-waffle-cookies.html
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| Make "Rounds" instead of "Fingers" if you are going to press them in a pizzelle iron |
Here's the gallets recipe with the spelt and pizelle iron substitutions, in case you want to try them this way. Not sure many people we be making them on a woodstove so the timing is for a regular stove!
Spelt Gallets (Belgian Waffle Cookies) (1/4 Original Recipe)
Makes 90 cookies
Plan on 3 hours for making them, if using a single stove-top iron.
1/2 lb butter (2 sticks), softened
12 ounces light brown sugar (1.5 cups)
3 eggs, at room temperature
4 cups spelt flour, up to 5 cups, as needed
1/2 tsp. salt
3/4 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. almond extract
Cream together butter and sugar, on medium high, until light and fluffy. Add eggs one at a time, beating them in, after each addition. Add vanilla and almonds extracts and stir until combined. A little at a time, on medium-low, add the dry ingredients, starting with the salt and cinnamon before the flour, mixing until well-combined. The batter will become very stiff. It should not be too wet. Add more flour if needed until the texture is dry enough to roll into small fingers if using a gallet iron, or rounds if using a pizelle iron, which hold their own shape.
A new iron might require seasoning, i.e., coating it with several light coats of vegetable oil or cooking spray before beginning to bake the cookies. You don't want them to stick. Once your iron is used it may not require coating with oil before using. The first few might not be perfect, but will be perfect for feeding the cook.
Heat to medium high, and begin producing cookies. Depending on your stove, they may take 30 - 60 seconds on each side. You will have to make some tests to determine the ideal timing.
When perfectly browned, lift the iron, open it up and let the baked cookie fall out onto the counter or a rack to cool.
Ideally, you would have evenly browned cookies on both sides, crispy and cooked all the way through. The cookie should break in two with a nice snap.
To keep your cookies crisp, store them in plastic bags, or airtight tins.
B
Makes 90 cookies
Plan on 3 hours for making them, if using a single stove-top iron.
1/2 lb butter (2 sticks), softened
12 ounces light brown sugar (1.5 cups)
3 eggs, at room temperature
4 cups spelt flour, up to 5 cups, as needed
1/2 tsp. salt
3/4 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. almond extract
Cream together butter and sugar, on medium high, until light and fluffy. Add eggs one at a time, beating them in, after each addition. Add vanilla and almonds extracts and stir until combined. A little at a time, on medium-low, add the dry ingredients, starting with the salt and cinnamon before the flour, mixing until well-combined. The batter will become very stiff. It should not be too wet. Add more flour if needed until the texture is dry enough to roll into small fingers if using a gallet iron, or rounds if using a pizelle iron, which hold their own shape.
A new iron might require seasoning, i.e., coating it with several light coats of vegetable oil or cooking spray before beginning to bake the cookies. You don't want them to stick. Once your iron is used it may not require coating with oil before using. The first few might not be perfect, but will be perfect for feeding the cook.
Heat to medium high, and begin producing cookies. Depending on your stove, they may take 30 - 60 seconds on each side. You will have to make some tests to determine the ideal timing.
When perfectly browned, lift the iron, open it up and let the baked cookie fall out onto the counter or a rack to cool.
Ideally, you would have evenly browned cookies on both sides, crispy and cooked all the way through. The cookie should break in two with a nice snap.
To keep your cookies crisp, store them in plastic bags, or airtight tins.
B