Before the recipe I would like you to meet a Hungarian couple, Arpad and Zita. They are cycling fanatics. Many adventures are already behind them and more ahead in the future! They found a great new tool for this lifestyle, the recumbent bike. On their 214th date as an engaged couple they rode their recumbent bikes to Rome, Italy. 🙂 They got married on 4th June this year and they set off on their honeymoon a week later on a Saturday morning. Around the world. With their recumbent bikes. This is what their website is about. Posts are written mostly in Hungarian, but there are more and more translated into English. On the Facebook page, Honeymoon around the world, they share their adventures in English too. Watch this video of the first part of their exciting journey from Budapest to Istanbul.
Before going to the farmers market on 11th June we went to say good-bye to Arpad and Zita. Family members and friends gathered together on Heroes Square early in the morning watching this brave couple to leave on the journey of their life. Isn’t it amazing?
Back to the recipe. These cookies are so yummie and easy to bake. I adapted the recipe from Heidi. She is a talented foodblogger, photographer and cookbook author. Unfortunatelly I still don’t have her latest book, Super Natural Everyday but I read many nice critiques of the book on other foodbloggers’ website. So I can’t wait to hold Heidi’s book in my hands.
Cacao Nibs Buckwheat Cookies
Ingredients
– 1 cup whole wheat spelt flour
– 1/4 cup white spelt flour
– 3/4 cup buckwheat flour
– 150 g unsalted butter, softened
– 1/2 cup natural cane sugar
– 1/3 cup cacao nibs
– 1/4 teaspoon salt
– 1 vanilla pod, split and seeded
Method
In a bowl mix together the flours. Set aside. In another bowl beat the butter with the cane sugar (I did it by hand and didn’t use an electric mixer! :)), then add salt. Mix until smooth and creamy. Mix in the vanilla and nibs. Add the flours to this mixture and mix until incorporated. If it is necessary, add more flour to the mixture.
Wrap the dough into clingfilm and place in the fridge at least 2 hours or for overnight.
Preheat the oven to 170C (325F) and line a baking sheet with parchment paper. Unwrap the dough and roll out on a floured surface with a rolling pin and cut out shapes with cookie cutter. Place the cookies 3-4 centimeters apart on the baking sheets. Bake the cookies until golden brown on the edges and lighter in the centre (for about 12-15 minutes). The cookies will keep in an airtight container in a cool dry place for a week.
