How to cook
Beat the egg with the sugar and honey, until bubbles form on the surface.
Pour the oil and mix, then pour the buckwheat flour and vanilla and knead into a smooth honey cookie dough.
If it sticks to you and it is too thin, add more flour.
Roll it out into a crust, which is about 4-5 mm thick. To make it easier for you, do it on a layer of baking paper.
Cut out the cookies with a round cutter or one of your choice.
Arrange the honey cookies on a tray lined with another layer of baking paper and place a whole or half a peanut in the center.
Bake them in an oven heated to 360°F (180°C) for 10-12 minutes, or until they aquire a light golden color and start to smell nice.
You will get 2 honey cookie trays from these products.
A bit healthier, gluten-free and very tasty.
Due to the lack of gluten, the honey cookies does not rise and if they are baked longer more they become hard, so after they have cooled, store them in a well-closed container.
They are not too sweet, but with a fairly moderate sweetness, but if you wish, you can add more honey to the dough.
The honey cookies with buckwheat flour are wonderful.