Today I offer you delicious and aromatic buckwheat and cocoa cookies. They are very easy cookies, perfect for breakfast or as a snack. They go well with milk, coffee, or tea. It’s my first time using buckwheat flour, and to “break the ice,” I decided to make something sweet and tasty, so cookies suitable for any time of the day. This flour added a rustic and tantalizing note to the palate, while the cocoa gave that characteristic and indulgent aroma that is always welcome. Buckwheat and cocoa cookies do not contain yeast and can also be consumed by those with intolerances to this type of ingredient.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 65
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups buckwheat flour
- 1 cup butter (very soft)
- 1 1/8 cups sugar
- 2 medium whole eggs
- 1 pinch fine salt
- to taste mandarin zest (or orange zest)
- 1 packet vanillin
- 1/4 cup unsweetened cocoa powder
Preparation
With these quantities, we’ll get just over 3 trays full of cookies for a total of 60-65 cookies.
Take the butter out of the fridge at least half an hour before using it.
In a stand mixer, or even in a large bowl, beat the very soft butter with the sugar until a soft cream is obtained. Add the two whole eggs and mix to incorporate them.
Now we can add all the other ingredients (sift the all-purpose flour together with the unsweetened cocoa). Knead well. You will get a soft but easy-to-work dough. If you realize that the dough is not binding, that is, the ingredients are not blending together because the liquids are insufficient, you can add another egg or one or two tablespoons of milk or fresh fruit juice, as needed.
Sprinkle a work surface with a little all-purpose flour. Divide the dough into 3 parts and roll them out one at a time using a rolling pin, giving the cookies the shape and thickness that is most convenient (my cookies are about 1/16 inch thick).
Arrange the cookies on baking sheets lined with parchment paper and place them in the fridge for 30 minutes. Meanwhile, turn on the oven and preheat it to 356°F.
When the oven is ready, bake the cookies in the middle for about 15/18 minutes. Buckwheat and cocoa cookies can be stored in food bags or a tin box.
