Buckwheat & Candied Bergamot Cookies

Ingredients      Serves 4-5               


60g Buckwheat flour * may sub rice flour
170g Organic cane sugar
340g Unsalted butter-soft
480g Pastry or cake flour
1 Vanilla bean- split
1/4c Candied bergamot chopped* may sub any candied fruit or omit

In mixer fitted with the paddle attachment cream butter, vanilla bean and sugar for 2-3 minuted until light and fluffy.

Then slowly add in flours mixing on low speed, then add in candied peel. Once dough is formed press into a disk with cling film and wrap. Place in fridge for 1 hr to rest the dough.

Once dough has rested remove from the fridge and leave at room temp for 10min to help soften the dough.

On a lightly floured surface roll dough out to 1/2"-1/3" thick then cut to desired shapes. Place on parchment lined baking tray sprinkle with sugar and bake at 375F for 15-20 minutes or until light golden brown underneath and around the edges. Remove from the oven and allow to cool 

Enjoy!!