100% Buckwheat Cookies

Name: 100% Buckwheat Cookies
Yield: 30 x 4cm Cookies
Cuisine: British
Ingredients: 2 tablespoons Oil *I used Sunflower Oil; 1/3 cup Brown Sugar; 1/4 teaspoon Salt; 1 Egg; 1 cup Buckwheat Flour *plus extra for dusting; *Note: These cookies have strong Buckwheat flavour. You can replace a portion of it with Wheat Flour, e.g. 1/2 cup Buckwheat Flour & 1/2 cup Plain Wheat Flour; 1/2 teaspoon Baking Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

Old fashioned Buckwheat Cookies are still available to purchase in Japan. Store-bought Buckwheat Cookies are most likely made with Buckwheat Flour and also Wheat Flour. These cookies are made with 100% Buckwheat Flour. You can smell Buckwheat while you are baking them. I would enjoy these cookies with Green Tea, but some people say Hōjicha Tea is really good with the flavour of Buckwheat.

Hiroko Liston @hirokoliston

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Ingredients

30 x 4cm Cookies

2 tablespoonsOil *I used Sunflower Oil
1/3 cupBrown Sugar
1/4 teaspoonSalt
1Egg
1 cupBuckwheat Flour *plus extra for dusting
*Note: These cookies have strong Buckwheat flavour. You can replace a portion of it with Wheat Flour, e.g. 1/2 cup Buckwheat Flour & 1/2 cup Plain Wheat Flour
1/2 teaspoonBaking Powder

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Steps

1

Preheat oven to 160°C. Line a baking tray with baking paper.
2

Combine Oil, Brown Sugar, Salt and Egg in a mixing bowl until smooth. Add Buckwheat Flour and Baking Powder, mix well and form a soft dough.
3

Roll out the dough on a floured surface to 3-4mm thick and cut out using your favourite cutter. I used a flower shaped vegetable cutter and 1cm round piping nozzle. *Note: The vegetable cutter is 3.5cm in diameter and I made 45 pieces.
4

You don’t need to cut out the dough. Just roll the dough into 2cm balls and flatten them using your palms. Because the dough is sticky, dust them with Flour when you work.
5

Bake for 15 to 20 minutes OR until nicely browned. If you bake smaller cut out pieces, use a separate tray for them because baking time is different. Cool on a wire rack.