A perfect example of the way simple ingredients can yield complex, rewarding flavors, these cookie some together in a flash. They are very tender and oh-so rewarding, with floral and syrup notes. To achieve this, it's important to grind a buckwheat flour fresh from groats and combine with pre-ground flour. A blend of fine and coarse ground flours piques the mouthfeel and releases a lingering bouquet of tastes.
Yield: about 15, one-ounce cookies
Time to make: 20 minutes active. 20 minutes oven dwell.
Tools needed: Food processor. Cookie sheet. Bakers parchment. Large bowl. Drinking glass.
Ingredients:
Procedure:
1) Heat oven to 350 degrees. Place a rack in the center position. Place a sheet of bakers parchment paper onto a cookie pan or sheet pan.
2) Put the buckwheat groats into a food processor and pulse about 15 times, until all the groats have been broken and the results are a wide range of coarseness. Add the buckwheat flour and pulse another 5 times. Add the salt, baking powder and xanthan gum and pulse to combine, about 5 times. Add the sugar and pulse to combine, about 5 times.
3) Add the butter cubes and pulse about 15 times, until the flour resembles coarse sand. Add the egg yolks and pulse until dough just comes together: 8 - 10 times. Turn out the dough into a large bowl. Pull off pieces that are about 1 TBLS in size, roll into balls and place onto parchment, spacing balls at least 1 inch on each side. Press each ball gently with the bottom of a glass to flatten to about 1/2” tall. Bake @ 20 min or until edges just turn golden. Cookies are very tender. Cool on the parchment for at least 10 minutes before transferring individual cookies to a cooling rack.
buckwheat cookies
