BUCKWHEAT COOKIES WITHOUT EGGS AND MILK

Ingredients

• 180 g buckwheat flour

• 150 g softened butter (or margarine for a vegan version)

• 70 g ground walnuts

• 50 g icing sugar

• 1 vanilla sugar

• lemon zest to taste

Filling:

• Any jam (raspberry recommended)

Instructions

1. Dough preparation: Knead all ingredients well into a smooth dough.

2. Shaping the cookies: Form balls about 1 cm in diameter. Make a small hole in each ball with your thumb.

3. Filling: Fill the holes with jam, using two teaspoons to help.

4. Baking: Bake the cookies for 20 minutes at 180 °C, until golden brown.

5. Finish: After cooling, sprinkle with icing sugar if desired.