Kamut Cookies

Ingredients 

• 130 grams kamut flour
• 40 grams all-purpose flour
• ¹⁄₂ teaspoon baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₄ teaspoon cream of tartar
• pinch salt
• 60 grams butter
• 55 grams coconut sugar
• 1 tablespoon lard
• ¹⁄₂ teaspoon vanilla extract
• 3 tablespoons half and half

Directions

1. Preheat oven to 350°F.
2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, and cream of tartar. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with spatula until it is uniform and resembles really soft playdoh.
3. You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8 - 1/4" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
4. Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
5. Optional: spread the backs of the cooled biscuits with melted bitter-sweet chocolate. Set the biscuits chocolate side up on the rack until chocolate hardens.
6. Store in an airtight tin -if storage is even necessary! They will go fast.

Recipe Adapted from Food.com