Buckwheat cookies with flaxseeds
Description
Homemade baked goods for tea. Today I will tell you. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients and sift the flour. Let's get started!
- 2
Step 2
In a deep container, combine buckwheat flour with salt and flaxseeds. Mix and set aside for now.
- 3
Step 3
Combine the butter (preferably at room temperature) with honey, lemon juice, and egg. Beat the mixture well until smooth, adding the vanilla extract during the process.
- 4
Step 4
Combine the dry flour mixture with the oily mixture. You'll get a pleasant, slightly sticky dough. Wrap it in plastic wrap or just place it in a plastic bag and put it in the freezer for 20–30 minutes.
- 5
Step 5
Preheat the oven to 180 degrees. Now, a brief on shaping the cookies. There are several options. The first one: roll out the dough as shown in the photo, then cut out cookies using a glass or cookie cutter. Carefully remove the excess dough in between with a knife, then repeat the process with the remaining dough. The second option: divide the dough into equal portions, roll them into balls, and flatten each one before baking. The third option (the quickest in terms of time): roll the dough thinly directly on parchment paper, about 5-7 mm thick. Use a pizza cutter to cut the dough into squares or diamonds, as desired.
- 6
Step 6
Just like in the photo. My cookies are ready for baking. Put them in the oven for 8-10 minutes if the thickness is 5-7 mm. If thicker, increase the baking time. I bake on the middle rack.
- 7
Step 7
While still warm, cut the cookies again with a pizza cutter, then let them cool completely. After that, they will easily come off the paper and won't crumble.