Buckwheat coffee cookies

Description

Recently I promised that I will experiment with buckwheat flour and will share the results of my experimental. Report: first baking shortbread cookies from buckwheat flour and the outcome was very pleased, as my household. The cookies turned out very tender, crispy and incredibly flavorful. Buckwheat flour as something special goes well with coffee in baking and this Duo creates a very interesting taste and aroma. Everyone is invited to tea with a cookie!

Ingredients

Buckwheat flour

85 g
Flour

160 g
Butter

250 g
Sugar

100 g
Salt

0.25 tsp
Coffee natural

2 tsp
Vanilla

Cooking

Mix two kinds of flour and vanilla in large bowl. Set aside.

Butter (or margarine) should be heated to room temperature and become soft. Combine it with the sugar and salt and stir with the back of spoon or with a mixer until a creamy (but not air) condition.

Add coffee and stir until smooth.

Then put the oil mixture into the bowl with flour and mix well until the mixture becomes a soft dough. Slightly hybrids, but the oil must not be hot temperature hands. The dough will be very soft, but do not further add the flour.

Generated cake and leave in the fridge not less than 2 hours. Preferably at night.

After 2 hours turn on the oven at 180 degrees. Get a piece of dough and roll out on well-floured table surface in a layer thickness of 3-5 mm. Cut out cookies of desired shape. Immediately spread on the laid paper baking sheet. The longer the dough is out of fridge, the harder it is to keep the shape of the products. Therefore, if the dough becomes soft, transfer products with a wide knife or spatula.

Bake on the top shelf of the oven about 12-14 minutes, or until the edges start Browning. Remove along with paper onto the grill and let cool completely (warm cookies are too soft and can break). After cooling you can easily remove cookies from paper with a spatula... and delight yourself and family :-)

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