Delicious and easy to make - these buttery gluten free cardamom cookies are the perfect addition to your autumnal cup of tea. These cookies are melt-in-your mouth good when they are hot from the oven, and as they cool down they will become a bit more crispy. They keep their texture and flavor for several days, uncovered on the kitchen counter and I imagine you could keep them fresh for even longer if you put them in a sealed cookie tin.
My favorite tea to sip on while eating these cookies is an apple and cinnamon tea, but they also go really well with a cup of coffee or milk! :)
110 gr butter
30 gr sugar
8 gr vanilla sugar (1 packet)
pinch of salt
130 gr gluten free flour mix
100 gr buckwheat flour
1 tsp baking powder
1/2 tsp cardamom
1/4 tsp cloves
1. Take the chilled butter out of the fridge, cube it and place in a large bowl.
2. Mix the sugar, vanilla sugar, and salt with the flours and spices.
3. Add the dry ingredients into the bowl and use your hands to loosely combine them with the butter.
4. Add one egg and use a spatula to mix it, and then use your hands to knead the mixture into a homogenous dough.
5. Wrap the dough with plastic foil and let it sit in the fridge for 30 minutes.
6. Flour your work surface, or place the dough between two layers of plastic wrap before rolling it out.
7. Once you've rolled the dough out to a thickness of about 0.5 cm, take your cookie cutters and cut the desired shapes. Repeat the process until you've used up all of the dough.
8. Place the cookies on a baking pan lined with baking paper and bake for 15 minutes at 180 degrees Celsius.