gluten-free buckwheat flour shortbread cookies

Ingredients for 50-60 pieces:

• 190 g white buckwheat flour >>
• 50 g cornstarch >>
• 20 g of sorghum flour >>
• 70 g cane sugar in powdered form
• 1 packet of sugar with vanilla ( 12 g )
• 1/2 teaspoon ground plantain >>
• 1/8 teaspoon salt >>
• 150 g cold butter
• 1 egg
• Peel grated from one organic lemon
• 1 tablespoon of ground water

Preparation:

Mix all loose ingredients together. Add cold chopped butter and make a crumbled mixture. Add egg, lemon zest and water, knead into a smooth dough. Chill min 1h.

Preheat the oven to 180 degrees, top and bottom heating. Roll out the cooled dough thinly to a thickness of 0.3 mm, tossing lightly with flour. Bake 12 - 14 minutes.

Cool on the griddle and store in an airtight container to keep the cookies pleasantly crunchy.

Variants:

• Instead of lemon zest, add 1/2 teaspoon of cinnamon and 1/4 teaspoon of ginger
• Make gingerbread cookies - add 1 tablespoon of cocoa and 1 teaspoon of allspice
• You can replace sorghum flour with rice flour

These cookies keep their shape, great for Christmas decorations. In the gingerbread version, you can decorate them and hang them on the Christmas tree. Enjoy!