GLUTEN FREE COOKIES – THE BEST CHOICE FOR TEA WHEN YOU ARE FEELING ILL

A week ago.
My husband and I had a day off.
It was fascinating. Yes, it really was.
To see the beauty of autumn.
The trees were painting our neighbourhood in such impressive and warm colors.
The rays of sun were mirroring the glamorous light through our flat.
An enchanting autumn evening.
My computer was adding to the magical atmosphere.
It was playing Midnight train to Georgie from Gladys Knight and the Pips.
But we were both falling ill.
We were spending time inside.
Sitting next to each other on our white couch.
Wrapped in a blanket and drinking delicious tea.
Tea and my grandfather’s honey. With few drops of lemon. The ginger tea.
My mind made me wander. Something to go with tea.
And suddenly. Like a bolt from the blue. Cookies of my friend.
Sweet and fresh at once.
The best choice for the autumn evening atmosphere.

For 20-25 cookies:

165 g gluten free flour
1/2 teaspoon baking soda
90 g buckwheat flakes
130 g cane sugar
1 teaspoon ground cinnamon
140 g butter
70 g dried cranberries
50 g walnuts
1 egg

In a small bowl mix together flour, baking soda, buckwheat flakes, sugar and cinnamon. Add the softened butter, cranberries, broken nuts and eggs. Process the dough and form it into cylinder with diameter of about 6 cm. I like doing it by hands. Wrap it in the foil and let it rest for 2 hours in fridge. It will harden so it easier to cut.
After 2 hours take off the foil and cut the roll into slices about 1 cm thick. Bake them at 180 degrees Celsius for 15 minutes.

Serve with tea!

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