Chocolate Walnut Buckwheat Shortbread
Ingredients
- 50 g walnuts, coarsely ground
- 100 g coconut sugar
- 180 g buckwheat flour
- 100 g spelt flour
- 170 g butter, softened
- 60 g dark chocolate, finely ground
- 40 g dark chocolate, broken into chunks
- Pinch of salt
- 1/2 tsp cinnamon
Preparation
Beat sugar and butter until creamy.
Add the rest of the ingredients and knead by hands to a smooth dough.
Roll into a sausage about 5 cm in diameter.
Wrap in parchment paper and allow to chill in the fridge for 4 hours.
Preheat oven to 180C and slice the dough into 1cm rounds.
Place on parchment lined baking tray and bake for 8-10 minutes.
Allow to cool; they will be a bit crumbly before they are fully cooled so take care.
Notes
For a dairy free version substitute the butter with vegan butter or coconut oil.
For a gluten free version substitute the spelt flour with buckwheat flour and add 1/4 tsp xantham gum and 1 Tbsp tapioca starch.
