Savory Cookies I

Ingredients for 1 servings:

• 200 g brown rice, ground
• 100 g buckwheat, ground
• 7 peppercorns, ground
• 1 pinch(s) of sugar
• 1 tsp herbal salt
• 100g Gorgonzola
• 20 g ginger, approx., finely chopped
• 1 garlic clove(s), finely chopped
• 150 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, cow’s milk-free, vegetarian

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