Buy all ingredients right below the recipe
INGREDIENTS
- 100 g wholemeal spelt plain flour (+ 20 g for dusting)
- 100 g white plain buckwheat flour
- 90 g butter (room temperature)
- 60 g cane sugar
- 1 egg yolk
- 50 g raspberry jam
YOU WILL ALSO NEED
- Cling film
- Baking paper
INSTRUCTIONS
- 1Place both flours in a large bowl and mix. 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 approximately 2 hours to soften. Meanwhile, prepare cookie cutters and a baking sheet. Line it with baking paper.
- 3Flour your work surface and roll out the dough with a rolling pin to a thickness of approximately 3 mm. Then preheat the oven to 170 °C and start cutting out desired shapes from the dough with cookie cutters. Arrange 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 (approx. 45 minutes) and stick them together with jam. Cookies prepared this way will last up to 3 weeks in a cool environment (in the refrigerator or by the window in winter).
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The author of the photograph is Marie Bartošová