Step 1

Start by adding all ingredients (except buckwheat flour) into food processor and process until you have homogeneous batter. Check substitution tips if you don’t have food processor.

Step 2

Then, blend or mix in buckwheat flour.

Step 3

Preheat oven to 350°F (175°C).

Step 4

Next, take ungreased cookie sheet (or baking sheet) and line it with parchment paper. Weigh about 30g (1.06oz) pieces of cookie dough and, using the help of two spoons, place them onto baking sheet. You’ll get about 21 cookies (given that you don’t eat much dough).

Step 5

Now, you have two options. First, you can shape your gingerbread cookies using a fork. Secondly, you can make neat-looking cookies by flouring your hands and shaping them into same-size discs. To achieve that, start by making a small ball between your palms and then press it down and shape into regular circle. Flour your hands as needed – the cookies are quite soft.

Step 6

Bake the cookies for 25 minutes, and then transfer onto cooling rack and let cool completely.