Buckwheat cookies with ginger and coconut oil
6 servings
45 minutes
Let's not be ironic about the buckwheat accumulated in the bins, especially since it is not buckwheat that is used here, but buckwheat flour. However, if you do not mind the effort, regular cereals can be ground in a coffee grinder, you will get approximately the same result. In any case, the cookies that we learned about from chef Dmitry Novokreshchenov must be baked: coconut oil gives them an amazing taste, buckwheat gives them a tanned look, and ginger and cinnamon make their aroma rich, like Christmas gingerbread. The recipe is taken from the book "For joy! Wonderful dishes of the Easter table from the chefs of the Golden Ring of Russia" by Dmitry Novokreshchenov. The recipe is taken from the book "For joy! Wonderful dishes of the Easter table from the chefs of the Golden Ring of Russia" by Dmitry Novokreshchenov.
1
Beat the eggs and sugar with a blender. Add coconut oil and blend again vigorously. Add all the spices to the mixture.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Coconut oil: 2 tablespoons
- Vanillin: 2 g
- Cinnamon: 5 g
- Ground ginger: 5 g
- Ground cloves: 3 g
2
Gradually add buckwheat flour while continuing to blend. The result should be a thick dough. At the end, add baking powder and baking soda activated with lemon juice, and mix well.
- Buckwheat flour: 100 g
- Baking powder (raising agent): 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Lemon juice: 0.5 teaspoon
3
Form balls the size of a walnut with wet hands. Line a baking sheet with parchment, place the cookie dough on it, and gently flatten them. Bake in the oven at 180 degrees for about 25 minutes.
