Add all the ingredients and blitz again until you have
sticky dough kind of consistency.
Not exact matches
The
dough gets
kind of wet and
sticky, but once you press it down into a baking tray and into the oven the stickiness goes and it forms a beautiful slice.
EDIT 11/16/15: There are
kind of flours which soak a lot of the liquid, so your
dough tends to get very
sticky.
For the base, simply mix all the ingredients into a bowl until you have a
sticky kind of cookie
dough consistency.
Kind of a guess but normally about a 1/4 of a cup less and as your mixing the chocolate chips in if the
dough feels too
sticky and not like a rollable cookie
dough I'll sieve in a little more flour.
The fun thing about these is that the texture varies widely with temperature — cold, the
dough takes on a sandy consistency that I'm
kind of addicted to — warm, the
dough is soft, yielding and slightly
sticky.
I like using spelt and all
kinds of other grains, which I also grind, BUT I find my spelt
doughs are very
sticky.