Buckwheat Cookies Gluten-Free
Here is the pre-programmed baking fun: test the gluten-free buckwheat cookies from Spoonsparrow!
Ingredients
- 600 g buckwheat flour
- 300 g butter
- Salt
- 200 g apricot jam
- 125 g powdered sugar
- buckwheat flour (for dusting)
Instructions
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1.
Knead flour, butter, 200 ml water and a pinch of salt quickly into a smooth dough. Shape the dough into a ball, wrap in cling film and refrigerate for 1 hour.
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2.
Divide the dough into four portions and roll each to about 4 mm thickness on a lightly floured surface. Cut out six animal head shapes from each portion or use a dough grid to stamp them. Place the cutouts on a baking tray. Knead the remaining scraps together, roll again, and bake in a preheated oven at 200°C (middle rack) for about 10 minutes. Open the oven door and let the cookies cool in the turned-off oven.
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3.
Warm the apricot jam, strain it through a fine sieve, and spread thinly over the cookies. Whisk powdered sugar with 1 tbsp water until smooth. Transfer to a small piping bag and pipe eyes, nose, and mouth onto the animal heads.
