Buckwheat Flour Cookies
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.
Buckwheat Flour Cookies
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.
Cooking Instructions
- 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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