Apple-Yoghurt Cookies

- 200g / 7.05oz Type 630 Spelt flour
- 2 tsp Cream of tartar baking powder
- 0.5 tsp Ceylon cinnamon
- 1 pinch ground Vanilla
- 1 Egg
- 30ml / 1.01fl oz Rapeseed oil
- 50ml / 1.69fl oz Milk
- 2 tbsp Natural yogurt
- 2 tbsp Apple puree
- 2 Apple

1. Preheat the oven to 180°C (356°F).
2. Mix 200g / 7.05oz Spelt flour Type 630, 2 tsp Cream of tartar baking powder, 0.5 tsp Ceylon cinnamon, and 1 pinch ground Vanilla.
3. In a separate bowl, mix 1 Egg, 30ml / 1.01fl oz Rapeseed oil, 50ml / 1.69fl oz Milk, 2 tbsp Natural yogurt, and 2 tbsp Apple puree.
4. Peel and core 2 Apples, then finely grate them and fold into the yogurt mixture.
5. Combine the flour mixture with the liquid mixture to form a dough.
6. Place spoonfuls of the dough onto a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes until golden brown.