*The original recipe is from Jude Blereau's Wholefood for Children.
What you need:
1 + 1/4 cups spelt flour, plus extra for dusting
1 cup oatmeal (I grind in Thermomix)
1/2 teaspoon baking soda
1 tablespoon maple syrup
4 1/2 oz (1 stick or 1/2 cup) cold unsalted butter (made with Thermomix)
5 fluid ounces of buttermilk or about 3/4 cup of kefir
What to do:
Combine the flour, oatmeal, baking soda, maple syrup and pinch of sea salt in a bowl and whisk to break up any clumps. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (you can also do this in a food processor or Thermomix, then transfer the mixture to a large bowl.) Add the buttermilk or kefir. Using a butter knife, cut the buttermilk through the flour mixture until the dough just comes together into a ball. Shape into a disc, wrap in plastic wrap and refrigerate for 1-2 hours (I often make the dough and leave in fridge overnight)
Preheat oven to 350 F
Roll out the chilled dough on a lightly floured surface. Using a cooking cutter, stamp out shape and place on baking trays lined with baking paper or Silpat. Bake for 15-20 minutes or until lightly golden.
Note: The original recipe says they can be stored in an airtight container for 2 weeks. I just freeze them and pull as needed or demanded.