These cookies, in general, were intended mostly for the child, since purchased options for baby cookies seem to be a little healthy and sweetened. But it turned out that we also ate most of the cooked cookies. It is understandable, too interesting is obtained from the baking taste.
Cookies – completely healthy. Buckwheat flour is used for these cookies, and sugar, replaced by brown, is reduced to a minimum. Moreover, I took half of the norm of butter for ghee. Perhaps this explains the fragility, almost weightlessness, of cookies.
buckwheat flour – 150 g,
wheat flour – 100 g,
eggs – 1 piece,
butter – 125 g,
brown sugar – 75 g,
baking powder – 1.5 tsp,
salt – 1/4 tsp.
Mix buckwheat and wheat flour.
Add brown sugar, salt, and baking powder, butter, egg, knead the dough.
Remove the dough in the fridge for half an hour.
Roll out the dough into a layer about 5 mm thick, cut a cookie with a mold.
We place it on a baking sheet lined with parchment and bake in the oven, heated to 180 degrees for about 10-12 minutes.