Buckwheat Cookies with Fennel Seeds
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 4 tablespoons soy milk
- Sugar
- 2 tablespoons extra virgin olive oil
- 30 cookies buckwheat flour
- Walnut
Contains
Tree nutsSoy
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Yield: 30 cookies buckwheat flour: 250 gr.
- sugar: 190 gr.
- fennel seeds: 2 tablespoons extra virgin olive oil: 4 tablespoons soy milk: 90 ml.
- Put the buckwheat flour and the sugar in a bowl, then add the milk and begin to knead.
- Add the oil and knead the dough until it is well mixed.
- Add the fennel seeds and knead a little more.
- The dough will be quite sticky, if it is too sticky to shape it, use a little extra flour, but not too much, or cookies will become too hard (remember that they are unleavened).
- Shape the dough into balls the size of a walnut, place them on a tray covered with baking paper, and press them slightly on the top.
- Bake in preheated oven at 180° C for 10-15 minutes.
Plating
Cookware for this recipe
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Mixing bowl