Oftentimes it is hard to catch the sunlight in the mountains in winter. But it’s always fantastic to have a spare homemade cookie in the pocket while going for a walk to the forest or skiing:)
These cookies are flaky and crispy like shortbread. You can add any nuts, seeds or dried fruit. I used everything I had at hand:) You can make your own sour milk adding 1 tsp lemon juice or white vinegar to 1 cup milk. To simplify, add only 3/4 cup sour cream/sour milk instead of both. Enjoy!:)
Yield: 2,5 standard baking trays
- 1 cup vegetable oil [canola/corn/sunflower]
- 1/4 cup sour cream (15-20% fat)
- 1/2 cup sour milk
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon bicarbonate of soda
- 1 tsp fresh lemon juice
- 1 tsp cinnamon
- 1 cup raisins
- 1/2 cup flax
- 1 cup buckwheat flour
- 1 cup wheat flour
- 1/3 tsp sea salt
- In a bowl, whisk oil, sour cream, sour milk and sugar. Add the eggs, one at once, and stir until combined.
- In another bowl, mix sifted buckwheat and wheat flour, cinnamon, salt, soda and lemon juice. Add the wet ingredients, flax and raisins to the dry ingredients. Mix everything well. Knead the dough and cover with plastic wrap. Place in the fridge for at least 1 hour or freezer for 30 minutes.
- Preheat the oven to 200°C. Line cookie sheets with parchment paper.
- Roll the dough and cut cookies, re-rolling scraps. Place on cookie sheets, 3 cm apart to allow for spreading. Bake for 10-15 minutes or until cookies begin to get golden around the edges. Remove from the oven and set aside to cool.