This is a warming version of a classic english shortbread. Perfect for those cold and grey winter days.
1+⅔ cup of buckwheat flour ½ cup of vegan butter ⅓ cup of sugar 2 tbsp cold water 1 pinch of salt 1 pinch of turmeric 1 dash of lemon juice zest of half an organic lemon ¼ cup of candied ginger, finely chopped
Knead all the ingredients in a food processor (or by hand). Shape the dough into a longish block, about 4 cm high and 5 cm wide. Wrap in plastic wrap and let set in the refrigerator for at least an hour. Preheat the oven to 180°C fan. Remove the dough from the foil, cut into slices (about ½ cm) and carefully place them on a baking tray lined with baking paper. Bake the shortbread for about 10 minutes until golden brown and then let cool.