Preheat the oven to 350°F. Line one large baking sheet with parchment paper.
In a small mixing bowl, combine the buckwheat flour, rice flour, and powdered sugar. Stir until the ingredients are well blended together.
Melt the ghee in the microwave, using low power.
Beat together the egg white and mint water.
Add the egg white and ghee to the small mixing bowl. Stir until the flour mixture is completely moistened.
Spoon approximately 1 tsp of dough onto the prepared baking sheet. Using an offset spatula, spread the dough thin until it is 2 – 3 inch across. (This part may take some practice to get the cookies thin enough.)
Bake for 6 – 8 minutes. The cookies are done when they are just starting to brown on the edges.
Quickly and carefully while the cookies are warm/hot, drape the cookies over a rolling pin to make the curved tuile shape. When the cookie is holding the shape, transfer it to a cooling rack. Let cool completely.
Melt the chocolate in the microwave on low power.
Drizzle the chocolate over the cookies.
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