Brezglutenski ajdovi piškoti z rožmarinovo kremo / Gluten Free buckwheat cookies with rosemary ganache

by Cimetovo dekle

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Zopet imam za vas pripravljen en video:)
Kot kaže sploh ne znam več napisati objave brez videa, pa saj to ni tak slabo, ne? 🙂
No danes so na vrsti piškoti, če sem bolj natančna so to ajdovi piškoti, brez bele moke, torej brez glutena. Že nekaj časa se namreč igram z idejo, da moji piškoti ne bi vsebovali glutena, ker se na ta račun marsikateri otrok  (in tudi odrasel), ki je na gluten občutljiv lahko obriše pod nos. Prvotno sem razmišljala v smeri, da bi gluten nadomestila z oreščki, pa se mi na koncu tudi to ni zdelo smiselno, ker je tudi to zelo alergeno. No na koncu sem se odločila za ajdo, mogoče tudi za to, ker ajde do pred dveh let sploh nisem jedla, potem pa sem nekje v roke dobila ajdov linški piškot in se v njega zaljubila. Čeprav ajdovih žgancev še zdaj ne maram kaj pretirano, mi pa vse ostalo od ajde zelo ugaja:) Obliko sem imela že v mislih, ker sem podobno zasledila v Kölnu, kjer sem si tudi kupila pravokotni modelček, štempljo za srček, pa mi je naredil prijatelj, pod pogojem, da mu naredim kakšno škatlico piškotov 🙂 Potem se m se lotila recepta in moram priznati, da niti nisem potrebovala kaj dosti časa, že v prvem poskusu so mi namreč bili noro všeč, potem sem naredila še samo nekaj  malih popravkov, dodala sem še rožmarin, ki zelo lepo poveže piškot in voula 🙂
Upam, da vam bodo piškoti všeč, kot tudi video, uživajte še zadnje dopustniške dni in se slišimo kmalu 😉

Gluten Free buckwheat cookies with rosemary cream from Cimetovo dekle on Vimeo.

Glasbena podlaga: Mississippi Isabel

Recept za ajdove piškote:
(iz te mase sem naredila okrog 22 piškotov)
150 g ajdove moke
30 g koruznega škroba
20 g pravega kakava
60 g sladkorja v prahu
125 g mrzlega masla
1 mali rumenjak
1/4 čž pecilnega (ni obvezno)
1/2 čž vanilije
ščep soli

Za piškote najprej narežemo maslo na kocke in postavimo v hladilnik, saj mora biti maslo res hladno, da so piškoti lepo krhki. Skupaj zmešamo moko, škrob,sladkor, kakav, sol in pecilni, da se znebimo grudic, potem dodamo hladno maslo in na hitro premešamo, da dobimo drobtinam podobno maso (jaz sem uporabila poseben rezalnik, preprosto lahko uporabimo tudi vilice), dodamo vanilijo in rumenjak ter zopet na hitro premešamo, da dobimo homogeno testo. Zavijemo v folijo in za pol ure postavimo v hladilnik, da se nam ohladi. Na pomokani površini razvaljamo testo na cca. 4 mm, izrežemo poljubni vzorec ter odtisnemo sredico. Piškote nato zopet postavimo v hladilnik za 15 min. Jaz si velikokrat testo razdelim in delam samo z eno polovico, medtem ko druga polovica lepo počiva v hladilniku, tako se mi maslo ne topi in je zato veliko lažje delati, s tem pa tudi zagotovimo krhkost piškota.
Pečico nastavimo na 190° C in pečemo 7 min. Popolnoma ohladimo, preden napolnimo s kremo.

Rožmarinova krema:
100 g bele čokolade
50 g smetane za stepanje
2 mali vejici rožmarina

Smetano in rožmarin spravimo do vrelišča, prelijemo po čokoladi in počakamo 5 min. Odstranimo rožmarin in kremo dobro premešamo, da se nam stopi vsa čokolada. Kremo ohladimo in z njo napolnimo piškote.

Gluten Free buckwheat cookies with rosemary cream
Today I have another video for you and it also seems that I can’t make a post, without a video in it, oh well 🙂 This time I have a special cookie recipe for you. It is made with only buckwheat flour which you know does not contain gluten. There are also no nuts it this recipe, so people with nut and gluten intolerance can both enjoy this cookie. I did this recipe because I wanted to make something with buckwheat flour for some time now, ever since I tried a buckweat linzer cookie. I can also say at this point, that before I tried the linzer cookie I didn’t really like products with buckwheat flour in them. It has a really special taste that I just didn’t like. But now I am a buckwheat fanatic, I love everything made out of it, well except buckwheat porridge 🙂
I didn’t really take me that much time to make this recipe, my first try was a real success, I only did some minor corrections until I absolutely fell in love with it. So hope you love it to, as well as the video and enjoy whats left of the summer 😉

Recipe for the cookie:
(I made about 22 cookies out of one batch)
150 g buckweat flour
30 g cornstarch
20 g cocoa powder
60 g powdered sugar
1/4 tsp baking powder (optional)
pinch of salt
1/2 tsp vanilla
1 small egg yolk

First cut the butter in to small pieces and put it in the fridge to cool down. Then mix together the dry ingredients, add the cold butter and with the help of a pastry blender or a fork cut the butter into the flour mixture, so that little lumps of the raw butter remain whole within the flour mixture. When the dough is baked, these little lumps create separation in the structure of the product, which is what gives it that flaky consistency. Then add the vanilla and egg yolk and quickly mix the doug, wrap it in a plastic foil and refrigerate for 30 min. On a floured surface thinly roll out the dough, cut it with a cookie cutter and make a stamp in the middle. CHill for another 15 min and then bake at 375 °F / 190°C for 7 min. Cool the cookie before filling it with cream.

Rosemary cream:
100 g white chocolate
50 g cream
2 little springs of rosemary.

Bring the cream and rosemary to a boil and pour the hot cream over the chocolate. Leave it to melt for 5 min, then remove the rosemary and mix the cream until no pieces of chocolate remain. Cool it down and fill the cookies with it.

Enjoy 😉

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