Buckwheat honey cakes
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351Gluten-free honey cakes with nuts.
recipe,photo-recipe,buckwheat flour,ground walnuts,honey ,Biscuits,Christmas,Gluten-Free
Biscuits
Ingredients
Ingredients
| almond crisps | - | ||||
| bicarbonate | 0.5 | tsp | ½ | teaspoon | |
| buckwheat flour | 8.75 | oz | 250 | grams | |
| chicken egg | 1 | pc | 1 | piece | |
| egg white | 1 | pc | 1 | piece | |
| gingerbread spice mix | 1 | tsp | 1 | teaspoon | |
| ground cinnamon | 0.5 | tsp | ½ | teaspoon | |
| ground walnuts | 1.5 | oz | 40 | grams | |
| honey | 2.5 | oz | 70 | grams | |
| powdered sugar | 1 | oz | 30 | grams | |
| unsalted butter | 1.75 | oz | 50 | grams | |
| walnuts | - | ||||
| water | 2 | tbsp | 2 | tablespoon |
Recipe
1.
buckwheat flour 8.75 oz (250 g) • ground walnuts 1.5 oz (40 g) • powdered sugar 1 oz (30 g) • honey 2.5 oz (70 g) • chicken egg 1 pc • unsalted butter 1.75 oz (50 g) • bicarbonate 0.5 tsp • gingerbread spice mix 1 tsp • ground cinnamon 0.5 tsp • water 2 tbsp
Put the ingredients in a bowl.
2.
Knead the dough.
3.
Wrap the dough in foil and let it rest in the cold for 2 hours.
4.
Roll the dough to a thickness of 0.5 cm. on a silicone board (or on baking paper) so that you do not have to sprinkle it with flour. Cut popular gingerbread shapes out.
5.
egg white 1 pc
Put the gingerbreads on a baking sheet lined with baking paper and spread with whipped egg white.
8.
Bake for 8 minutes at 180 °C.
9.
Store closed in a tin with a piece of apple, from which they soften.
Bon appetit!
