Steps

• In a bowl break the egg, add the sugar, a pinch of salt, vanillin, sifted baking powder and with a whisk or fork, start to mix.

  Measure the 3 teaspoons of instant coffee and put them in a food processor, or, with a meat tenderizer, try to make the coffee powder as fine as possible.

  Measure the required oil and pour the instant coffee powder into it, stirring to dissolve. Then add it to the previous mixture.

  Now let’s add the dry ingredients. The rice flour and then the buckwheat flour.

  

• When it is no longer possible to mix the mixture with tools, start doing it with your hands.
  Buckwheat flour may vary slightly in amounts, depending on the granularity used and the absorption of liquids.

  It could be that compared to my 140g, the same amount is needed or 135g like 145g, the important thing is to obtain a final compact dough, not sticky, but soft.

  Place the dough on the floured work surface and with a rolling pin, roll it out not too thin. With heart-shaped cutters or those you prefer, cut the cookies.

  In my buckwheat and coffee cookies to recreate that grid effect, which if you look closely, resembles the wafers placed on artisan ice cream, I used the tool from my vegetable cutter.

  In the photo below I show you the tool.

  Bake at 356°F, preheated oven in static mode for 12 minutes.

  Adjust according to the power of your oven, with mine 12 minutes is the perfect baking time. If you think about leaving them a minute longer, okay, but not too many, otherwise they will harden, compromising their success.