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INGREDIENTS
- 100 g wholegrain spelt flour (+ 20 g for dusting)
- 100 g white buckwheat flour
- 90 g butter (room temperature)
- 60 g brown cane sugar
- 1 egg yolk
- 50 g raspberry jam
YOU WILL ALSO NEED
- Cling film
- Baking paper
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INSTRUCTIONS
- 1In a larger bowl, mix both flours. Then add butter, sugar, and egg yolk, and work everything into a dough. Wrap the finished dough in cling film and let it rest in the refrigerator for 1 day.
- 2Take out the rested dough and leave it on the counter for about 2 hours to soften. In the meantime, prepare cookie cutters and a baking sheet. Line the baking sheet with baking paper.
- 3Flour your work surface and roll out the dough with a rolling pin to a thickness of about 3 mm. Preheat the oven to 170 °C and start cutting out shapes from the dough using the cookie cutters. Place the cut-out cookies on the prepared baking sheet and bake for 8–10 minutes at 165–170 °C. After removing, let the cookies cool (about 45 minutes) and stick them together with jam. Cookies prepared this way will last in a cool environment (in the refrigerator or in winter by the window) for up to 3 weeks.
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The author of the photograph is Marie Bartošová