BUCKWHEAT COOKIES

BUCKWHEAT COOKIES

 

I love cookies!  I swoon over shortbread. I crumble with delight with a sandy sugar cookie.  But thanks to the cookie doyenne herself, Dorie Greenspan, I have discovered the incredible gluten-free, nutty, earthy taste of buckwheat flour in a small, round cookie that’s an easy bite of deliciousness.

Be adventurous and try this recipe, and take a cookie, a cup of coffee and relax!

 

Buckwheat Cookies

A delicious bite of earthy buckwheat flour, the sweetness of butter and a sweet and salty taste all packed into a round cookie.

 Servings 36 cookies

 Author Dorrie Greenspan (adapted from Le Sarrasin by Alice Vasseur)

Ingredients

  • 1 ⅔ cups buckwheat flour

  • ½ tsp fluer de sel or ¼ tsp fine sea salt

  • ¼ tsp baking powder

  • ¼ tsp baking soda

  • 1 stick cold, unsalted butter, cut into small bits

  • ½ cup brown sugar (light or dark)

  • 1 cold large egg, lightly beaten

  • Sanding or Sparlinking Sugar to sprinkle

Instructions

  1. In a large bowl, whisk together the buckwheat flour, salt, baking powder and baking soda. Add the brown sugar and mix with your hands. Drop the pieces of butter into the mix and press with your fingers the butter into the dry ingredients. The butter pieces need to be coated with the dry ingredients. After you're done smashing the butter, you should have rocky-road clumps. Add the egg and continue with your hands, and blend until the dough is well combined. It will be a little sticky and hold together when pressed. Keep mixing, squeezing and mashing for a few minutes to get there.

  2. Divide the dough into half and form each half into a tight roll 6½- 7" in length. Wrap the logs and freeze or refrigerate for at least 1 hour. While the logs are chilling, preheat the oven to 350° and line 1 or 2 baking sheets with parchment paper.

  3. Cut the logs into cookies, 1/3 thick and lay them out on the baking sheet. They don't spread that much so you don't need to leave too much room between each. Sprinkle with sanding sugar and press into the dough.
    Bake the cookies for 12 minutes. They will firm up as they cool. Let them rest on the baking sheet for 2 minutes then move them to a cooling rack until room temperature. Repeat with remaining dough and always use a cool baking sheet.
    The cookies can stay 5 days at room temperature.