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Buckwheat honey cakes

Buckwheat honey cakes

    

Gluten-free honey cakes with nuts.

Cook

No. of servings

50

Ready in

Difficulty

medium

 

 

almond crisps-
bicarbonate0.5tsp½teaspoon
buckwheat flour8.75oz250grams
chicken egg1pc1piece
egg white1pc1piece
gingerbread spice mix1tsp1teaspoon
ground cinnamon0.5tsp½teaspoon
ground walnuts1.5oz40grams
honey 2.5oz70grams
powdered sugar1oz30grams
unsalted butter1.75oz50grams
walnuts-
water2tbsp2tablespoon

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.

6. 

walnuts

Decorate with pieces of nuts ...

7. 

almond crisps

... or almond flakes (or raisins, etc.).

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!

 

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