Savory Cookies II

Ingredients for 1 servings:

• 200 g brown rice, ground
• 100 g buckwheat, ground
• 7 peppercorns, ground
• 1 pinch(s) of sugar
• 2 tsp herbal salt
• 3 tbsp yeast, heaped (spiced yeast)
• 1 tsp ground blue fenugreek
• 20 g ginger, finely chopped
• 1 garlic clove(s), finely chopped
• 200 g margarine, Deli Reform or other lactose-free
• 10 tbsp water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegetarian

1 baking tray lined with parchment paper. A food processor would be ideal. 1 piping bag. Mix all the dry ingredients, including the ginger and garlic, using the dough hook. Now add the margarine. Once everything is combined, gradually add water a tablespoon at a time. It should form a fine, homogenous mixture. Fill this mixture into the piping bag and pipe small mounds onto the baking tray lined with parchment paper. Place in a cold oven at approximately 160°C for approximately 20-25 minutes. It will only brown slightly. OR: (but then use approximately 2-10 tablespoons less water). Place the dough between two layers of parchment paper (the size of the baking tray) and roll out the dough with a rolling pin. Place in the oven for approximately 30 minutes. The top layer of parchment paper can now be easily removed. Place in a cold oven at approximately 160°C for approximately 15-25 minutes. Cut immediately into rectangles or diamonds, and allow to cool. My own recipe.