Buckwheat Cookies: The Recipe for Rustic Shortbread Cookies

Yo buckwheat cookies they are gods candies with a rustic flavor, made without butter, ideal to dip in a glass of hot milk in the morning or enjoy with sandwich for a delicious and genuine rest.

It is a preparation based on buckwheat flour: a pseudocereal completely without gluten, which will make the cookies especially suitable for celiacs or for those who follow a mostly gluten-free diet. To prepare them, simply beat the eggs with the sugar, the lemon zest, the seed oil and a pinch of salt in a bowl, then add the powders (flour, starch and yeast) to the liquid ingredients, and then leave harden the smooth and homogeneous compound obtained in a refrigerator for at least 20 minutes.

At this point, all that remains is to cut the dough with the desired molds, and then bake everything at 180 °C until golden brown. In this recipe we have chosen to make many 6 cm diameter discs, pierce half of them in the center and then pair them two by two, just like the famous bull’s eyes, using as stuffed a blueberry jam, to spread on the cakes once they are taken out of the oven.

If you wish, you can fill a part with a jam of your choice and the rest with a light hazelnut cream, you can enrich them with dark chocolate drops and dried fruit grains or you can just enjoy them plain, with a sprinkle of icing sugar on the surface.

For an impeccable result, remember to harden the dough in the fridge and not cook it too long: only then will the sweets crumble and melt when bitten, and not get too hard.

Find out how to make buckwheat cookies by following the step-by-step procedure and tips. If you liked this recipe, also try buckwheat bread or buckwheat cake.

How to make buckwheat cookies

Collect the eggs in a bowl with the brown sugar, the zest of the lemons and a pinch of salt 1.

Beat the ingredients with a hand mixer 2until a homogeneous mixture is obtained.

Continuing to mix, slowly pour in the oil. 3.

Sift the buckwheat flour into a bowl, along with the cornstarch and yeast, and add the powders, little by little, to the egg mixture. 4.

Incorporate them perfectly mixing with a spoon 5.

Transfer the thick dough obtained to a work surface and continue to knead with your hands. 6until you get a smooth and homogeneous mass.

Wrap it with a sheet of cling film. 7 and let it rest in the fridge for 20 minutes.

After the resting time, roll out the dough with a rolling pin between two sheets of parchment paper. 8to 1/2 cm thick.

With a 6 cm diameter cookie cutter, cut many discs and then, with the help of a smaller template, or with the base of a pastry bag nozzle, cut half of the cookies obtained in the center. 9. Once all the dough is used up, put it in the fridge for 20 minutes or in the freezer half the time.

Place the cookies on a parchment paper lined baking sheet. 10 and cook in a preheated oven at 170 °C for about 15 minutes, or until golden.

When you’re done, bake the cookies. eleven and let them cool.

Fill the bases with a little blueberry jam 12 and stack the perforated cookies in the center.

Arrange the buckwheat cookies on a serving plate. 13bring to the table and serve.

storage

Buckwheat cookies are kept at room temperature, under a confectionery hood or in a tin box, to 2-3 days Maximum.