Ingredients
SERVES 4
– 60 g buckwheat flour
– 60 g rice flour
– 60 g hazelnuts
– 15 g cornstarch
– 80 g rice malt
– 35 g sunflower oil
– 1 tablespoon hazelnut milk (or other vegetable milk to taste)
– ½ teaspoon of natural yeast
– 1 pinch of salt
Directions
Chop the hazelnuts until you get a powder similar to flour. Pour it into a bowl and add the buckwheat flour, rice flour, cornstarch, yeast and salt. Mix the powders well with a wooden spoon, then add the liquids: rice syrup, sunflower oil and hazelnut milk. Knead well with your hands until you get a smooth dough.
Using a rolling pin, roll out the shortbread between two sheets of baking paper until it reaches a thickness of about 5 mm. Make cookies using a cookie cutter and place them on a baking sheet lined with baking paper—bake in a non-fan oven at 180°C for 16 minutes. Once baked, place the cookies to cool on a cake grater.