Cookies and citrus

Annecy in Alpine France is where Laurence Salomon is cooking in her restaurant Nature & Saveur. Here is a chef who does a baking that isn't stuffed with that treacherous evil, refined sugar. As I had some citrus in my kitchen that needed to be eaten desperately, I prepared Salomon's Chocolate chip cookies with nuts, and citrus zest from Chocolat bio, saines tentations (Eds. La plage, 2009). I simplified somewhat-by accident- I forgot the chocolate!

Biscuits chocolats et noix aux zestes d'agrumes (by Laurence Salomon, simplified version here)

200 g small spelt flour (I used normal spelt)
50 g sugar rapadura (I only used 30g!)
1,5 teaspoon baking soda
1,5 teaspoon cardamom powder
50 g dark chocolate, chopped
50 g walnuts, chopped
1 tablespoon of zest from orange and grapefruit
1 egg
2 tablespoons nut oil, toasted (I skipped the toasting)
spelt milk (I used normal milk)

Preheat oven at 150 °C.

Combine flour, rapadura sugar, baking soda, cardamom and nuts. Then add the egg and the oil. Next, add the chocolate and the citrus zest. Add as much milk as needed to form a firm ball of dough (I guessed about 100 ml). Roll dough into a cylinder, and cut biscuits. Put them on baking paper and bake for 25 minutes.

Notes:
I only used the zest of grapefruit. Mmm, that's a discovery!
This yields cookies that remain soft inside. They're a bit dry, but refined in taste, despite my forgetting the chocolate.