John Myers
Ingredients for 1 servings:
- 80 g margarine, unhydrogenated / butter
- 100 g cane sugar
- ¼ tsp vanilla powder bourbon
- 1 egg(s)
- 1 pinch of salt
- 1 tbsp sweet cream
- 1 tsp baking powder
- 200 g buckwheat, ground
- 80 g desiccated coconut
- Egg(s), possibly more
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free
Cream together butter, egg, sugar, vanilla, and cream until fluffy. Combine baking powder, salt, flour, and desiccated coconut, then add to the mixture and mix. A food processor is ideal. Drop small heaps onto a baking sheet lined with baking paper using 2 teaspoons, not too densely packed, or use a piping nozzle. Bake the cookies at approximately 180°C for approximately 10-20 minutes. Note: Some recipes for shortbread cookies call for a little baking powder. This will ensure they spread. Only recipes without baking powder can you expect them to stay spread-free.
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