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Because in food I trust. In all forms and shapes. 

Buckwheat shortbread

Buckwheat shortbread

These buckwheat cookies are one of my favourites, since I discovered them some weeks ago. Made with cinnamon, a bit of orange zest and fine brown cane sugar (farin), they are perfect to enjoy with tea late in the evening when the children are asleep. Actually, when I start eating them, it is hard to stop. I always think – just one – but it never stops there. Never. And believe me, I know how to control myself and not eat way too much.

Ingredients
130 g butter, room temperature
70 g farin sugar
1 tsp. vanilla paste
1/2 orange zest
1 tsp. cinnamon
100 g plain flour
80 g buckwheat flour

at the end:
30 cookies

Heat the oven to 200C. Line baking tray with baking paper.

Put all the ingredients in bowl and mix to make a smooth dough. Don't over mix, or they will loose their essential crunchiness. Turn onto a work surface and gently roll out until the dough is 5 mm thick.

Cut into squares and place onto a baking tray. Prick with a fork all the way through the cookie, and bake in the oven for 15-20 minutes, or until pale golden-brown. Cool on the pan for 10 minutes, and then put on a wire rack to cool completely.

Recipe: Signe Meirane
Photography: Armands Meirans

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