Today I present to you delicious and aromatic buckwheat and cocoa cookies. These cookies are very easy to make, perfect for snacking at breakfast or during your free time. They go wonderfully with milk, coffee, or tea. It’s the first time I use buckwheat flour and, “to break the ice”, I thought of making something sweet and tasty, hence cookies suitable for any time of the day. This flour gave a rustic and tasty note to the palate; while the cocoa provided that characteristic and delightful aroma that is always welcome. Buckwheat and cocoa cookies do not contain yeast and can be consumed by those with intolerances to this kind 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
- 7 oz butter (very soft)
- 1 cup 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 will get a little over 3 trays full of cookies for a total of 60-65 cookies.
Leave 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 you get a soft cream. 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 dough but easy to work with. If you realize that the dough doesn’t bind, meaning the ingredients don’t come together because the liquids are insufficient, you can add another egg or one or two tablespoons of milk or fresh fruit juice, depending on the need.
Dust a work surface with some all-purpose flour. Divide the dough into 3 parts and roll them out one at a time with a rolling pin, giving the cookies the shape and thickness that suits you best (my cookies are about 1/8-inch thick).
Arrange the cookies on trays covered with parchment paper and place them in the fridge for 30 minutes. In the meantime, turn on the oven and preheat it to 350°F.
When the oven is ready, bake the cookies in the middle shelf for about 15/18 minutes. Buckwheat and cocoa cookies can be stored in food bags or a tin box.
