BUCKWHEAT GINGERBREADS :: Extrudo
We process all the ingredients into dough and let it rest in the fridge overnight. I put the dough between the microtene foil and roll it out to approx. 3-5mm. I cut out the shapes and bake at 170°C...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.extrudo.cz.
Ingredients
- buckwheat flour 150 g
- butter 50 g
- egg 1 pcs
- date syrup 70 g
- cinnamon or gingerbread spice
- cocoa 10 g
- gluten free baking powder or soda ½ tsp
- nutella or jam on the connection
- chocolate 85% 100 g
- cocoa butter 25 g
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