Teff pasta and macadamia nuts

Teff and macadamia nut pasta

10 g of butter

100 g of virgin olive oil (Arbequina)

175 g of brown cane sugar

250 g of teff flour

150 g of teff flakes

2 eggs

1 teaspoon of baking soda

1 teaspoon of yeast (suitable for celiacs)

1 pinch of salt

200 g of macadamia nuts

100 g of dark chocolate drops

In a bowl, mix butter, oil, eggs, and sugar. Beat with a stand mixer.

Add flour, teff flakes, salt, baking soda, baking powder, macadamia nuts, and chocolate chips (knead for 1 minute).

Using a teaspoon, make portions and flatten them into balls.

Preheat the oven to 180ºC (350ºF). Bake for ten minutes, placing the tray in the middle rack.

Remove from the oven; as the tray cools, the pastries will become crispy.