When it comes to a choice of flour I would always choose dark or wholegrain. I find their unique flavour and texture more inspiring. I have just realised and it’s actually quite satisfying, that, when it comes to baking, the choice of ingredients are entirely up to me. But, as I said before, I made my preferences years ago. At first, I was slightly obsessed with Rye flour. And I baked a lot. Mainly bread at that stage. (Luckily there wasn’t a need for bread more then a couple of times per week). Then along came Buckwheat flour. Bread, pastry you name it, all made with Buckwheat flour. Lately my flour of choice is – Spelt! Wholemeal more often then white spelt flour but equally loved in our household.
Now, as I type this I am thinking all that is wrong! These words should be accompanied by pictures of chocolate chips cookies, made with spelt flour. As you can see, spelt flour has found its way into many delicious treats we enjoy in our home. Chocolate chips cookies are the ultimate treat for my son. The only problem I am facing here is that they disappear way too fast! so you can imagine how hard it is to take the photos. As a matter of fact I made these cookies the same evening as this gorgeous tart (the words came almost out of guilt, because I am giving way too much space to a different sweet – forgive me) but having another two kids over for dinner, all the cookies were gone in the blink of an eye while this spelt flour and quince jam tart was patiently waiting, through out the entire dinner, to be served to the adults. The chocolate chips cookies would have to wait for their turn… Soon, I promise.