Ingredients
| 260 g Nomix gluten-free flour 50 g wholegrain buckwheat flour 40 g powdered sugar 60 g cane sugar 1 vanilla sugar 1 medium egg 120 g butter 60 g milk 4-5 g baking powder lemon peel |
How to prepare
We present a cookie recipe for those who wish to surprise their sweet tooth with a nontraditional ingredient. Try the wholegrain buckwheat flour cookies.
Beat the softened butter, egg and sugar for a while. Mix the flours and baking powder gradually adding them into the beaten substance alternating with the milk. You can fine-tune the taste with the lemon pell with no prior chemical treatment. Let the dough stand for about 30 minutes.
Prepare the cookies using a cookie press. But it is possible to replace it with a pastry bag squeezing small kisses or sticks onto the baking tray. (it is harder work though) Bake at 170 °C for 18-20 minutes.
If you store the cookies in a quality jar, they can last up to several months.
