Spiced Buckwheat Shortbread

Name: Spiced Buckwheat Shortbread
Prep time: 15 min
Cook time: 12 min
Total time: 50 min
Yield: 40
Cuisine: Europe
Ingredients: 150 g walnuts; 200 g spelt flour type 630; 125 g softened butter; 50 g maple syrup; 65 g raw cane sugar; 0.5 tsp ground cinnamon; 2 Eggs; 1 egg yolk

Prep: 15min

| Servings: 40 | Cook: 12min

Buckwheat shortbread from Spoonsparrow is a healthier twist on the popular holiday cookie.

Ingredients

150 g walnuts
200 g spelt flour type 630
125 g softened butter
50 g maple syrup
65 g raw cane sugar
0.5 tsp ground cinnamon
2 Eggs
1 egg yolk

Instructions

1.
Grind the walnuts finely in a food processor and mix with the flour. In a saucepan, whisk the butter with maple syrup, sugar, cinnamon, eggs, and egg yolk until creamy. Add the flour mixture and stir until smooth.
2.
Fill a piping bag fitted with a star tip with dough and pipe 40 rings about 5 cm in diameter onto two parchment‑lined baking trays, leaving some space between them.
3.
Bake the spelt shortbread in a preheated oven at 200 °C (180 °C fan; gas mark 3) for 10–12 minutes until golden brown. Remove from the tray with the parchment and let cool.