John Myers
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Buckwheat Christmas Cookies
The perfect buckwheat christmas cookies recipe with a picture and simple step-by-step instructions.
Wet ingredients:
- 250 g Buckwheat flour
- 1 tsp Tartar baking powder
- 1 Msp Ginger powder
- 1 tsp Cinnamon
- 0,5 tsp Ground cardamom
- 1 packet Vanilla sugar
- 1 pinch Himalayan salt
- 1 Pc. The pulp of a scraped-out vanilla pod
- 100 ml Melted coconut oil
- 125 ml Maple syrup
additionally:
- Fruity jam or jam, or chia jam
- Mix the wet ingredients and stir / knead into the mixed dry ingredients. It should make a shortcrust pastry consistency. If necessary, knead in 1 – 2 tablespoons of water. Wrap the dough in cling film and store in the refrigerator for about 30 minutes. But you could also process it immediately.
- Form small walnut-sized balls and place on a baking sheet lined with baking paper. Make small hollows with a wooden spoon handle and fill in a dollop of jam.
- Bake in a preheated oven at 175 degrees top / bottom heat for about 12 – 13 minutes.
- Alternatively, you can roll out the dough and cut out round cookies. Cut out a small hole in the middle of the half (as with Linzer Cookies or Spitzbuben). Bake the cookies (only 10 to max. 12 minutes). After baking, brush the whole cookies with jam and cover the cookies with holes. Lightly press.
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