Time: 1 ora
Difficulty: facile

The scents and flavors of crunchy shortbread and delicious to the palate... are unforgettable memories of home of mom who baked cookies.
This recipe I enriched with whole grain saracen to make it more rustic in appearance.
Characteristics: Among the valuable minerals and vitamins contained in buckwheat are: iron, magnesium, potassium, Selenium, zinc, copper and some B vitamins. This powerful nutritional mix makes it an ideal food for the colder months of the year and for all those situations when we need a surplus of energy.
Historical hints: it was born from a spontaneous plant native to Siberia and Manchuria, rustic, resistant to cold climates and hardly attacked by parasites, it was useful for exploiting the land in the summer months.
Its cultivation spread to China in the 10th century and to the West during the Middle Ages.
Note: Buckwheat is naturally gluten-free and belongs to the polygonaceae family, but it is mistaken for cereal. The confusion arises from the fact that the properties and use of buckwheat in food is similar to that of cereals.

Ingredients for shortcrust pastry:
330 g Special for cakes and biscuits Molino dalla Giovanna
50 g whole wheat flour
170 g Butter
140 g of cane sugar
2 eggs
2 egg yolks
a pinch of salt
1g of vanilla aroma powder
For the filling
300 g Apricot jam or chocolate cream

Procedure
Place the cold butter and sugar in a bowl or in a food processor and work quickly; add gradually the mixture and the saracen
Now combine the eggs, yolks and vanilla aroma and mix well, add salt.
Knead until you get a homogeneous and compact mixture, once the dough is ready, give the shape of a low loaf, wrap in plastic film and put in the refrigerator for at least 2 hours (it would be ideal to let it rest overnight).
Take the shortcrust dough and work for a few minutes on a pastry board, roll with rolling pin until about 5 mm thick.
With a smooth or festonate coppapasta, make the circles, then in one half also make the hole in the center.
Place all the shapes in a baking sheet lined with baking paper and bake in a preheated oven in static mode at 175° or in ventilated mode at 165°, and cook for about 20 minutes. After the time necessary, remove from the oven and let cool.
Take the shortbread moulds, fill half of them into a full circle and place a perforated circle on top.
Make all the cookies with your favorite filling.
Before serving sprinkle the surface with vanilla icing sugar.