– Are you safe? We read on the internet about the storm, worried now, my mother says.
Makes about 60-65 cookies
50 g very warm water (40 C)70 g rye flour
2 large eggs60 g maple syrup
½ teaspoon baking soda1/8 teaspoon table salt
½ teaspoon ground cinnamon¼ teaspoon ground nutmeg
480 g good-quality nut butter of choice (almond, cashew, hazelnut, etc)120 g unrefined cane sugar
1 vanilla bean, seeds only30 g rolled oats
Eight hours before making the cookies, mix together the starter and water in a medium non-reactive bowl (wooden, plastic or stainless steel). Add the rye flour, mix with your hand until hydrated and stiff then cover with plastic. Leave to ferment at room temperature. Once it's puffy and smelling of honeyed fruit, you can mix it into the dough or keep refrigerated up to several days before using.