Ingredients (11 pieces)
- 250 g tatrajahu
- 125 g plain flour (Farina 00)
- 140 g cold butter
- 140 g brown sugar
- 2 eggs
- 175 g blueberry jam (for filling)
Guidance
How to make buckwheat flour biscuits
- Put the buckwheat flour and plain flour in a food processor, then add the cold butter and process until the mixture becomes sandy.
- Add the brown sugar and eggs and process again until the mixture is smooth.
- Lift the mixture onto the worktop and knead quickly until smooth. Wrap the dough in a food film and leave to stand in the fridge for at least 20 minutes.
- On a lightly floured surface, roll the dough into a rectangle about 3 mm thick.
- Using a 6.5 cm diameter cookie cutter, cut out 22 cookies. Then, using a smaller mould with a diameter of 3 cm, make a hole in 11 biscuits.
- Place the biscuits on a baking tray covered with baking paper and bake in a preheated oven at 180 degrees for about 20 minutes.
- Allow the cookies to cool completely before spreading the blueberry jam on a whole cookie, either with a piping bag or a teaspoon.
- Carefully place a biscuit with a hole in it on top and press gently to spread the jam around the edges.
Storage
Store the buckwheat biscuits in an airtight container for up to 3-4 days.
You can also store the dough in the fridge for 3-4 days or freeze it.
Advice from
Add chopped rosemary to the dough, which goes perfectly with the flavour of the buckwheat flour. You can also use different types of moss, but we recommend using fresh and sour moss.
