Usually buckwheat flour is little used for the preparation of desserts, but in this case it is very suitable for these fantastic biscuits. If you keep them in an airtight container they will last even 4/5 days. 



INGREDIANTS

1. 500g Buckwheat flour

2. 180g Butter

3. 150g Sugar

4. 100g Chocolate chips

5. half sachets Powdered chemical yeast

6. 1 pinch Salt

How to make cookies with buckwheat flour and chocolate drops 

1. First, mix the butter at room temperature with the sugar until the mixture is homogeneous and smooth. Add the buckwheat flour a little at a time and when the dough is ready add the half packet of yeast and the chocolate drops.

2. Shape the dough into small balls and place them on a baking sheet with parchment paper. Alternatively, you can also form a half shell with the dough and stuff it with a teaspoon of Nutella or pistachio cream.

3. Bake at 180 degrees in a convection oven for 12/15 minutes

4. Allow to cool and sprinkle with vanilla icing sugar.