Description
Light, buttery cookies with a hint of basil. These gluten-free delights are perfect with tea or a simple pairing with strawberry sorbet.
Ingredients
Scale
- 1/2 cup of soft butter
- 1/3 cup of basil sugar
- 2 eggs
- 1/3 cup of buckwheat flour
- 1 cup of yellow corn flour
- 2/3 cup of tapioca starch
- 1/3 cup of cane sugar
Instructions
- Pre-heat your oven at 350F, line a silpat or a parchment paper on a baking sheet. Reserve
- In a mixing bowl, whisk together the soft butter with the basil sugar till you get a soft creamy paste. Whisk the eggs inside. Reserve.
- In another mixing bowl, mix together all the flours before adding them slowly to your butter and sugar mixture. Once you have a soft and silky textured cookie dough, add the last 1/3 cup of cane sugar before giving it a last good mix and form a ball.
- Roll the dough flat, use a cookie cutter to cut out cute shapes, transfer them on your baking sheet and bake your cookies for 10 minutes
- Category: Baking