Summary

Ingredients

• 80 g mararine, uncured / butter
• 100 g cane suar
• 0.25 teaspoon ¼ vanilla powder bourbon
• 1 egg (s)
• 1 pinch (s) salt
• 1 tablespoon sweet cream
• 1 teaspoon Baking powder
• 100 g buckwheat, round
• 100 g brown rice, medium rain, round
• 10 g cocoa powder, no instant
• 50 g hazelnuts, round
• 50 g chocolate, rated bitter 70%
• 3 tablespoon sesame, organic
• 1 egg (s), possibly OR
• 3 tablespoons water

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Instructions

1. Mix butter, egg, sugar, vanilla + cream until foamy, mix baking powder + salt + flour + nuts + cocoa, chocolate and add, stir.
2. Food processor ideal. (5-7 min lower setting) possibly add water or egg.
3. Place 2 teaspoons in small heaps on a baking sheet lined with baking paper, not too dense, run, or with a piping nozzle.
4. Bake the cookies at approx. 180 ° C for approx. 10-20 minutes.
5. Note:
6. In some shortbread cookie recipes, you need to add a little baking powder. Then it will definitely work out. Only with recipes without baking powder can you count on it not going.