200 g of flour of buckwheat Molino Rossetto
160 g of flour of rice Molino Rossetto
240 g of buttera at ambient temperature
120 g of powdered sugar (colourful)
2 spoons of dry elderflower (put in the dough)
Preheat the oven at 180°C. shake butter with powdered sugar and when the compound is mixed, add flours and elderflower gradually. Knead to obtain a smooth and homogenous dough and roll it on a pan with some flour. If you don’t have the appropriate mold, use molds of 5 cm. put in the oven for 10/12 minutes. Once they got cold, drizzle the surface with some powdered sugar mixed with some lemon juice and put some elderflower to decorate.