Rye and Buckwheat cookies!

Note: you can also use 140 gram whole weat and 140 gram oat flour.

* 140 gram rye wheat
* 140 gram buckwheat flour
* 1 tbsp oat bran
* 8 gram vanilla sugar
* 52 gram fine sugar
* 1 tsp baking powder
* a pinch of salt
* 150 gram cold butter
* 60 ml cold water
* 1 egg
* 2 tbsp whole milk

– Paper baking sheet
– Fork
– Brush

* Grab kitchen machine and deploy the K hook (if you have a kenwood)
* Add all dry ingredients into the bowl and mix it with a whisk
* Shred the butter in small pieces and add it to the bowl
* Mix ingredients until you have a rough but even substance
* Deploy dough hook and resume mixing while adding the water slowly
* Keep mixing until you have a smooth dough
* Wrap ball of dough in kitchen foil and stick it in the freezer for 30 minutes
* Preheat the oven to 160 C

* Sprinkle flour on the kitchen counter and roll out the dough until it is 5 mm thick
* Cut circles in the dough with a cookie cutter or a drinking glass
* Place the cookies about a centimeter apart from each other on the bakingsheet that you already put on the baking tray
* Make a number of holes in the cookies with a fork
* Put the egg and the milk in a cup and whisk it with the fork until smooth and fully blended
* Cover with the brush the cookies with the egg/milk mix

* Put in oven and set a timer for 30 minutes
* When done, take them out of the oven and place them on a tray (preferably a mesh tray) to let them cool down.

Enjoy!

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