Description
Yesterday prepared from buckwheat flour (without added wheat) biscuits. Cooked very quickly. Prepared for themselves. Instead of sugar used is fructose. Cookies turned dietary, pleasant to the taste. not very sweet, with a touch of almond, vaguely reminiscent of macaroons. The sweet taste was quite mild, but you can always make and sweeter due to the replacement for example fructose or cane sugar, or powdered sugar.
Ingredients
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Buckwheat flour
180 г
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Chicken egg
3 шт
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Fructose
100 г
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Liqueur
1 ч. л.
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Salt
1/4 ч. л.
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Cinnamon
1 ч. л.
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Vegetable oil
2 ст. л.
Cooking
Our products are for cookies.
Beat the eggs with the fructose (sugar, powdered sugar, etc.), add salt, cinnamon, liqueur. beat again.
Sift buckwheat flour into the beaten eggs, stir thoroughly. Close foil and let rest for 30 minutes.
The dough has thickened, you can start forming our cookies.
The dough lends itself well to sculpting. I tear off a piece roll it into a ball between your palms and flattened and spread on oiled parchment.
Pre-heat the oven to 190*. We put our cookies for 30 minutes. Because ovens are all different, and the thickness of pastry can be at everyone, someone who likes thin crispy, but I did thicker. what would the inside was softer. Me 30 minutes was enough-that-be cookie is cooked. That's how it looks from the back.
Our cookies are ready! That's how it looks from the back side. As a treat, and value our diet and you can tell a diabetic (as in my case) cookies. Yesterday my evening was devoted to "liver". The basis was the same (buckwheat flour and eggs), but the sweeteners and fillers are different. For my husband baked with powdered sugar, honey and cocoa. As for myself, baked more on the sorbitol.
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