American with buckwheat flour
Time
Preparation time: 15 min.
Cooking or baking time: 25 min.
Rest period: 15 min.
Total preparation time: 55 min.
Christel surprised me again today, on Sunday, with her baking skills. There were Americans. Since she suffers from a wheat intolerance, she has replaced the wheat flour with buckwheat flour and the cornflour with potato starch. It worked very well and they were delicious!
Ingredients for 10-15 pieces:
Dough:
- 60 g butter
- 1 egg
- 90 g of sugar
- 1 Msp. Grated lemon peel
- 1 pck of vanilla sugar
- 250 g of flour (buckwheat flour)
- 2 tablespoons cornstarch (potato starch)
- 1 pinch of salt
- 1 gestr. TL soda,
- approx. 1/8 L (125 ml) of milk (use more milk if using buckwheat flour)
preparation
- Beat butter, egg, sugar, salt and vanilla sugar until fluffy. Mix the baking soda, flour and starch and stir. Add milk gradually.
- Grease 2 baking trays, dust with flour (she used baking paper).
- Fill the dough into a piping bag with a perforated nozzle and inject heaps at intervals onto the baking sheet.
- Bake at 180 ° C (top and bottom heat) in the middle of the oven for approx. 20 - 25 minutes.
- The baking time may vary depending on the type of oven and the flour used. When using buckwheat flour, the baking time is shorter.
- After cooling, cover the bottom with frosting (mix icing sugar with a little water to a pulpy mass) and garnish with garnish (eg chocolate, sugar pearls, etc.).
- Christel has refined the frosting with a tablespoon of baking cocoa and grated lemon peel.
Preparation time: 15 minutes
Rest time: 15 minutes
Have fun baking and a good appetite! Buy now 
biozentrale buckwheat flour, pack of 6 (6 x 500 g) 13,74 ?
