Yesterday’s breakfast bake immediately reminded me of shortbread cookies so I couldn’t resist attempting to tweak the recipe a bit to make cookies out of them.
Good thing we had a little baking help at the house today:
She loves to sing and talk to herself and she wears bright pink and fluffy shoes…
Judging by the shoe size you guys probable know who I’m talking about 😉
Charlotte is staying over for a play date and slumber party!
We make a great team, besides the obvious singing and pink obsessing we share, we also both love to make animal noises (she does a great kitten).
Another bonus point is that she loves to eat, which is very convenient as I love to bake.
‘Almond Buckwheat Cookies with Chocolate Glaze’
- 30 gr (1/4 a cup) of almond flour
- 30 gr (1/4 a cup) of buckwheat flour
- 1/4 t of baking powder
- 3 t of brown sugar
- one egg
- a splash of soy milk
- 20 gr of butter, softened
- chocolate glaze (125 gr of powdered sugar, 1 T of cocoa powder, 2 to 3 T of water) or chocolate chips (I forgot to add the chips before I baked them so that’s why I opted to glaze them)
First mix the dry ingredients together, then add the wet ingredients. Mix everything together until well combined.
Preheat oven to 180°C (360F).
Line a cookie liner with wax paper and add the dough in dollops on the liner (I still have to work in making nice dollops, so my cookies always look awful). Place them in the oven for 10 to 12 minutes.
If you want to glaze them just add a couple of tablespoons of water to 125gr of powder sugar mixed with 1T of cocoa powder, whisk everything together and drizzle it on top of the cookies once they cooled of a bit.
Let it set for about 4 hours.If you want to add sprinkle or other decorations, add them before the glaze has set otherwise they won’t stick.