Nut Cookies

Ingredients

• soft butter (for the pan)
• flour (for the pan)
• 100 g mixed nuts (e.g., almonds, walnuts, hazelnuts)
• 1 tbsp flaxseed
• 400 g flour
• 3 tsp baking powder
• 200 g sugar
• 0.5 tsp Salt
• 250 g liquid butter
• 200 ml Buttermilk
• 1 egg
• 50 g chocolate flakes

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) fan or convection mode. Butter and dust a cake tin with flour.

2. 2.

   Chop the nuts finely and mix them with flaxseed, flour, baking powder, sugar and salt in a bowl. Add the butter, buttermilk and egg, then knead quickly with a hand mixer’s dough hooks. Fold in the chocolate flakes and pour the batter into the tin. Smooth the top and bake for about 60 minutes (test with a skewer).

3. 3.

   Remove from oven and cool for at least one hour. Then slice into ~2 cm thick pieces and cut those into ~5 cm squares.

4. 4.

   Preheat the oven to 100°C (212°F) fan or convection mode. Place the pieces on a sheet lined with parchment paper and dry in the oven for about 6 hours. Test by tasting a piece; when it is completely dry, they are ready.

5. 5.

   Store the cooled rusks airtight (e.g., in a cookie tin).