- 120 ml oil (e.g canola oil)
- 170 g maple syrup
- 100 g Sweet Nature brown cane sugar
- 1 vanilla pod
- 200 g Küchenmeister wheat flour typye 405
- 50 g Küchenmeister buckwheat flour
- 1 tsp. baking powder
- 1 tsp. cardamon
- 1 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. all spice
- 125-200 g powdered sugar (for rolling)
Preheat the oven (electric 175°C / circulated air 155°C). Line two baking sheets with parchment paper.
Cut the vanilla pod open lengthwise, and scrap out the seeds. Mix the seeds together with the sugar, flours, baking powder and spices, and create a well in the middle. Pour the oil and the syrup into the well, and work everything together into a smooth dough. Form the dough into small balls and place them on the prepared baking sheets. Bake the cookies for 15-20 minutes, or until they become golden brown. Remove them from the oven and allow to cool briefly on the baking sheet. When the cookies are still warm roll them in the powdered sugar, before placing them on a wire rack to cool completely.