EQUIPMENT SUGGESTIONS
electric hand mixer
nonstick baking sheet
Ingredients
- 1 ½ cups buckwheat flour
- 2 tablespoons fresh flat-leaf Italian parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons honey
- 2 tablespoons olive or canola oil
- 1 large egg, beaten
- 3-4 tablespoons water
Instructions
- Prepare a cookie baking sheet with a piece of parchment paper or use a non-stick cookie sheet.
- Mix together flour, herbs, honey, oil and egg. Add water 1 tablespoon at a time until dough is mixed but not sticky. An electric mixer is handy here.1 ½ cups buckwheat flour2 tablespoons fresh flat-leaf Italian parsley2 tablespoons fresh mint2 tablespoons honey2 tablespoons olive or canola oil1 large egg3-4 tablespoons water
- Using a rolling pin on a floured counter, roll to 1/4″ thickness and use a cookie cutter to cut out cookies. They should all fit on one cookie sheet.
- Place in a 400-degree oven for 15 minutes or when slightly browned. Allow to cool on cookie rack and serve. Watch those happy tail wags!
MY NOTES
NUTRITION
Serving: 1cookies | Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @SmallerDishes or tag #SmallerDishes!
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