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Buckwheat cardamom cookies

Buckwheat Cardamom Cookies

  • Total Time: 20 minutes
  • Yield: 18 small size cookies 1x


  • 150 g buckwheat flour
  • 60 g potato starch
  • 1/2 tsp cardamom
  • 3 Tbsp organic honey
  • 3 Tbsp peanut oil (or any other vegetable oil)
  • 1 organic free range egg
  • water and brown sugar for coating before baking


  1. Preheat the oven to 180° C and line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer beat well the egg, oil and honey, until the mixture is light and fluffy.
  3. Sift the flour, potato starch and cardamom and slowly add it to the egg mixture until it well combined and still slightly soft.
  4. Transfer the dough on a floured surface and roll it out with rolling pin until the desired thickness (thinner for more crunchy cookies)
  5. Cut your cookies in the shapes of your choice.
  6. Brush the surface of the cookies with a little water and sugar dissolved in it, then sprinkle with brown sugar.
  7. Bake in the preheated oven and cook for about 10-12 minutes, or until golden brown.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
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