Buckwheat cookies are excellent rustic cookies to enjoy for breakfast or a snack with tea or hot chocolate. Great to prepare with children, fun and tasty.
Spiced with all the flavors and filled with berry jam, they give their best.
RECIPES with buckwheat flour
(both savory and sweet)
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: n. 3 baking trays
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Buckwheat Cookies
BAKING in a preheated static oven at 350°F for about 10 minutes.
- 250 g Buckwheat flour
- 100 g all-purpose flour (rice flour for a gluten-free version)
- 25 g Potato starch (or another white flour)
- 130 g Butter (soft)
- 60 g Brown sugar (muscovado)
- 100 g Sugar
- 1 tsp Baking powder (for desserts)
- 1 pinch Fine salt
- 2 Eggs
- 1 tsp Ground cinnamon
- 1 tsp Ground vanilla
- 2 tsps Unsweetened cocoa powder
- to taste Lemon zest (only if organic or natural)
- to taste Strawberry jam (or raspberry or blueberry)
- to taste Powdered sugar
For a gluten-free version use rice flour instead of all-purpose flour.
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Read the nutritionist’s advice at the bottom.
Tools
- Cookie Cutters for biscuits
- Baking Sheets reusable
Buckwheat Cookies
(Yields for three baking trays of cookies)
First, remove the butter from the fridge and place it in pieces in a bowl.
Add the flours, sugar, baking powder, salt, and preferred flavors. Pinch the butter with the other ingredients using your fingertips until you get a crumbly dough.
Now add the whole eggs and work the shortcrust pastry until a homogeneous dough is obtained.
Form a ball, wrap it in cling film, and let it rest in the fridge for half an hour (or 10 minutes in the freezer).
On a lightly floured surface, roll out the dough with a rolling pin to 1/8 – 3/16 inches, then shape the cookies with a cookie cutter of the preferred shape.
Preheat the static oven to 350°F.
Create an equal number of cookies for both the base and the top part with a star-shaped hole (or another cookie cutter of choice).
Place the cookies on a baking sheet covered with parchment paper (also bake the leftover stars on a separate baking tray).
Bake in a preheated static oven at 350°F for about 10 minutes or until the edges of the cookies begin to brown.
Assembly
Once the buckwheat cookies are cold, fill the whole base with jam, placing more in the center and leaving the edge free. Then place the perforated cookie on top and press gently.
Serve dusted with powdered sugar.
STORING buckwheat cookies
Store the filled buckwheat cookies in a cool, dry place inside a tin box or glass jar for up to 5 days.
BENEFITS of buckwheat cookies
The nutritionist Angela Romano says:
🌟 Buckwheat cookies: rustic, spiced, and perfect for breakfast or a special snack!
These gluten-free cookies are not only delicious but also provide valuable fiber and nutrients thanks to the buckwheat. 🍪 Perfect to prepare with children for a shared moment in the kitchen, they are made even more indulgent with berry jam, adding a natural touch of sweetness.
✨ A healthy and genuine treat for the holidays without sacrificing taste!
🍀 Try them and let me know if they win you over too! ❤️
What is buckwheat good for?
Buckwheat is rich in fiber, protein, and antioxidants. It helps improve digestion, strengthen muscles, and protect the heart. Being gluten-free, it is ideal for those with gluten sensitivity.
How many calories does a buckwheat cookie have?
A buckwheat cookie has about 80-100 calories, depending on the ingredients and size.
Can people with high blood sugar eat buckwheat?
People with high blood sugar can eat buckwheat because it has a low glycemic index. This means it releases sugars into the blood slowly, avoiding spikes. Additionally, the fiber content helps control blood sugar levels.
