Buckwheat Flour Cookies

Name: Buckwheat Flour Cookies
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 75 grams Buckwheat flour; 50 grams Regular flour; 40 grams Sugar (2.5 Tbsp); 1/2 teaspoon Baking powder; 1 pinch Salt; 45 grams Butter or oil (3 Tbsp); 55 ml Milk or Soy milk (3.5 Tbsp); 3 drops Vanilla oil/essence; Optional: sesame seeds or other mix-ins as you like

Felice @morinoko

Connecticut, United States

Buckwheat flour or soba flour, the same stuff used for soba noodles, has a unique taste & texture different from regular flour. Got inspired by the soba cookies I had in Japan. These aren't too sweet and don't use that much butter, so I guess you could say they're on the healthier side. You can mix in black sesame seeds for a bit of color or other mix-ins you might enjoy. Makes 8-10 small cookies.

Felice @morinoko

Connecticut, United States

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Ingredients

30 mins

8 servings

75 gramsBuckwheat flour
50 gramsRegular flour
40 gramsSugar (2.5 Tbsp)
1/2 teaspoonBaking powder
1 pinchSalt
45 gramsButter or oil (3 Tbsp)
55 mlMilk or Soy milk (3.5 Tbsp)
3 dropsVanilla oil/essence
Optional: sesame seeds or other mix-ins as you like

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Steps

30 mins

1

Ingredients! You can use any kind of milk, soy milk, etc. for the liquid. I prefer butter but you can use oil. I used natural cane sugar but any kind of sugar will do. Experiment!
2

Preheat oven to 180°C/350°F
3

Mix dry ingredients - the flours, sugar, salt, baking powder - in a bowl. You can add your optional sesame seeds or other mix-ins here if using.
4

Soften butter and mix with milk and vanilla.
5

Combine wet ingredients with dry ingredients and mix until dough comes together.
6

Dust a cutting board and your hands with flour and form dough into a round 'log.'
7

Cut the dough into 8-10 even sized slices.
8

Form each piece into a round cookie, about as thick as your pinky. Dust with a little flour if it's sticking to your hands.
9

Lay out cookies on a cookie sheet or lightly greased baking pan.
10

Bake for 13-15 minutes or until lightly browned. Remove from oven and let cool (I feel like the texture and soba flavor is better after completely cool). These keep well for a couple of days wrapped in plastic wrap, if you don't eat them all first.

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Felice @morinoko

on March 04, 2016 04:48

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_