Shortbread made from buckwheat and corn flour

Ingredients for 1 servings:

• 500 g buckwheat flour
• 200 g corn flour
• 200 g cornstarch
• 500 g butter
• 4 eggs
• 300 g xylitol (sugar substitute)
• 4 packs of vanilla sugar or other flavoring
• 1 bottle of bitter almond flavor
• 1 pinch of salt
• Flour for processing
• Grease for the tray
• 1 egg(s)
• some milk
• possibly desiccated coconut or ground almonds, granulated sugar or cake icing

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

without sugar and without wheat flour, makes approx. 24 pieces.

Quickly but thoroughly knead all ingredients and immediately chill for at least 30 minutes. Shape the shortcrust pastry into roughly 5cm thick rolls and chill completely in the refrigerator. Using a sharp knife, repeatedly dip the dough into flour, then cut the firm rolls into slices about 1cm thick. Place the dough circles, spacing them apart, on lightly greased baking sheets and brush with the egg beaten with the milk. Bake in the oven at 200°C (top/bottom heat) for about 12-15 minutes, until they begin to change color slightly. The egg-brushed side can be pressed into coarse sugar, ground almonds, or desiccated coconut before baking. You can also glaze them and decorate them colorfully.