Buckwheat cookies

Buckwheat cookies

4 EGGS
500 G BREAD FLOUR
500 G BUCKWHEAT FLOUR
½ WHISKY GLASS OF RUM – 2 TABLESPOONS OF RUM
5 G  BAKING POWDER
A PINCH OF SALT
250 G BUTTER
300 G OF BROWN SUGAR
50 G OF RAISINS + ½ GLASS OF GRAPPA(MARINATE FOR AT LEAST 30 MINUTES. DRAIN AND SQUEEZE)

MELTED BUTTER + SUGAR + EGGS. BLEND WELL
SIFT DRY INGREDIENTS TOGETHER(FLOUR,SALT AND BAKING POWDER) INTO THE BUTTER MIXTURE
ADD THE RHUM AND THE BROWN SUGAR
ADD THE DRAINED AND SQUEEZED RAISINS
MIX WELL WITHOUT KNEADING THE DOUGH TOO MUCH
PUT THE DOUGH INTO A PLASTIC BAG(FOR FOOD PRESERVATION PURPOSES) AND PUT IT INSIDE THE RIFREGERATOR

YOU CAN USE A COOKIE CUTTER TO MAKE PARTICULAR COOKIE SHAPES. WHEN I MAKE THIS, I OFTEN USE A SMALL COOKIE CUTTER OR THE LEIFHEIT COOKIE CUTTER WHERE YOU CAN CUT 20 COOKIES AT A TIME.

PREHEAT OVEN AT 180°C/5 MINUTES
BAKE AT 180°C/12 MINUTES

YOU CAN ALSO USE IT IMMEDIATELY AFTER 1 OR 2 HRS WITHOUT REFRIGERATING THE DOUGH BUT LEAVING IT AT ROOM TEMPERATURE(OF COURSE THIS IS POSSIBLE IN AUTUMN OR WINTER WHEN THE TEMPERATURE INSIDE THE HOUSE IS NOT SO HOT)