Buckwheat cookies

Cookinero 22 Nov 2022

Fragrant and crispy buckwheat flour cookies. Not sweet, but tasty and healthy pastries.

How to cook Buckwheat cookies

Step 1

Buckwheat cookies

First, we need to grind buckwheat into flour.

Step 2

Buckwheat cookies

Beat butter with sugar until fluffy.

Step 3

Buckwheat cookies

Add yolk and vanilla.

Step 4

Buckwheat cookies

Mix and add flour and baking powder.

Step 5

Buckwheat cookies

Knead the dough and put it in the refrigerator for 20-30 minutes.

Step 6

Buckwheat cookies

We roll the sausage from the dough and cut the liver with a thickness of 1.5-2 cm with a knife.

Step 7

Buckwheat cookies

Place the cookies on a lined baking sheet. Bake in a preheated oven at 180°C for 25 minutes.

Step 8

Buckwheat cookies

You can sprinkle with powdered sugar if you like.

Buckwheat cookies - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute homemade buckwheat flour with store-bought for convenience. Use the same amount as specified in the recipe.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks.
Yes, buckwheat is naturally gluten-free. Ensure your baking powder is gluten-free certified to keep the recipe entirely gluten-free.
For a dairy-free option, substitute butter with coconut oil or a plant-based butter alternative in equal amounts.
Replace sugar with honey, maple syrup, or coconut sugar. Adjust the quantity to taste and consider reducing other liquids slightly if needed.
Yes, wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before shaping and baking.
These cookies pair well with tea or coffee. For extra flair, drizzle with melted chocolate or serve with a dollop of jam.
Absolutely! Fold in up to 1/2 cup of chopped nuts, chocolate chips, or dried fruit for added texture and flavor.
Chilling helps firm up the dough, making it easier to handle and preventing the cookies from spreading too much during baking.
For smaller cookies, reduce baking time by 5 minutes; for larger ones, increase by 5 minutes. Watch for golden edges to gauge doneness.

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