BUCKWHEAT COOKIES

A SPECIALTY FOR CHRISTMAS

INGREDIENTS

120 g sugar
1 egg
80 g oil, neutral
200 g walnuts
230 g buckwheat flour, fine
150 g milk
1 TL cinnamon
white chocolate
raspberry jam

PREPARATION

Whisk the sugar and the egg, mix them with the other ingredients, and let the mixture rest for 15’. Heat the oven to 170°C. 
Put the mixture into an icing bag and create small cookies on a baking tray with baking paper. Flatten the cookies with a wet finger. Bake the cookies for 20’ and let them cool down.
Melt the chocolate in a bain-marie and fill it into a perforated freezer bag. Create thin lines of chocolate and let it cool. Spread the jam on a cookie and cover with a second one.

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