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Buckwheat cookies are energizing and nutritious and are available throughout the year. It can be served as an alternative to rice or made into porridge. It is beneficial for the cardiovascular system and lowers the risk of developing high cholesterol and blood pressure levels. Buckwheat cookies are the perfect way to enjoy a healthy snack as and when you need to.
Approx. makes 25 cookies
150 grams of dark chocolate chips
125 grams of dark chocolate (min. 70% cocoa solids)
125 grams of buckwheat flour
25 grams of cocoa (sieved)
½ teaspoon bicarbonate of soda
½ teaspoon of fine sea salt
60 grams soft unsalted butter
125 grams of soft dark brown sugar
1 teaspoon of vanilla paste or extract
2 large eggs (cold, preferred)
METHOD: 1. Take the chocolate chips in a flat dish and clatter them out. Then later put the entire dish into a fridge while you prepare the rest of the items. 2. Preheat the oven to 180 degrees Celsius and line a couple of baking sheets with baking parchment. 3. Roughly chop the dark chocolate and melt it in a suitable bowl and then set aside to cool a little. 4. In another bowl, cream together the butter and sugar with the vanilla extract until it comes to a dark caramel color and fluffy in nature. 5. Beat in the cooled, melted chocolate and the cold eggs one by one and carefully beat them to a mixture. 6. Use a wooden spatula, fold in the cold chocolate chips and then dollop a rounded tablespoonful of dough onto a lined baking sheet.
7. Put the bowl with the remaining cookie dough in the fridge. 8. Bake the items in the oven for 9 – 10 minutes by which time the cookies will be just set at the edges. Remove the sheet from the oven and let the cookies sit in the warm oven for another 10 minutes, before transferring them to a wire rack to cool them down. 9. Once the tray is cool, have another one lined that is ready to go. Take the bowl out of the fridge and proceed as before.
Enjoy tasty and healthy Buckwheat cookies.
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