Gingerbread and Chocolate Cookies
Ingredients
- 2 Egg yolks
- 30g Butter (or coconut oil)
- 20g Sweetener (like erythritol, inulin, or your usual choice; if using date paste, add a bit more flour)
- 100g Buckwheat flour (or oat)
- 1 Teaspoon baking powder
- 1 Teaspoon ground ginger
- Melted chocolate
- Sal Maldon® Flakes @salmaldon.oficial
Instructions
- Mix the first three ingredients, then add flour, baking powder, and ginger.
- Knead and lightly roll out the dough.
- Shape using a mold and bake for 12 minutes at 160C (adjust the time according to your oven, ensuring they don't toast).
- Let them cool, dip one side in melted chocolate, and allow it to cool.
- Finish with a sprinkle of Sal Maldon® Flakes for that final touch.
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