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 (75 grams)
- Regular flour (50 grams)
- Sugar (40 grams or 2.5 Tbsp)
- Baking powder (1/2 teaspoon)
- Salt (A pinch)
- Butter or oil (45 grams or 3 Tbsp)
- Milk or Soy milk (55 ml or 3.5 Tbsp)
- Vanilla oil/essence (a couple drops)
- Optional: sesame seeds or other mix-ins (as you like)
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!
Preheat oven to 180°C/350°F
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.
Soften butter and mix with milk and vanilla.
Combine wet ingredients with dry ingredients and mix until dough comes together.
Dust a cutting board and your hands with flour and form dough into a round 'log.'
Cut the dough into 8-10 even sized slices.
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.
Lay out cookies on a cookie sheet or lightly greased baking pan.
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.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.