Buckwheat cookies are rustic and gluten-free cookies. They are incredibly fragrant and delicious.
They have a unique flavor compared to regular cookies thanks to the buckwheat flour, a rustic and full flavor that makes them unique. I recommend trying them because they are easy and delicious!
I made two versions: some simple with sugar granules on top, and others filled with a delicious hazelnut cream. Choose your favorite!
Come with me and let’s start baking. Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 40 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for buckwheat cookies
- 2 cups Buckwheat flour
- 1/2 cup Rice flour
- 1/4 cup Granulated sugar (Or cane sugar)
- 1 Egg (Large)
- 6 tbsps Vegetable oil
- 3 tbsps Water
Steps for buckwheat cookies
In a bowl, mix the egg with the sugar and a pinch of salt. Add the oil.
Start to gradually add the sifted rice flour and the buckwheat flour in batches, and then the water. Work with a fork until possible, and then use your hands.
Transfer the dough onto a work surface and knead with your hands. If necessary, add more flour.
The dough is ready when it no longer crumbles in your hands.
Roll out the dough very finely directly on parchment paper. The dough rolls out well, so no additional flour is needed. Create the shapes and sprinkle the surface with cane sugar or granulated sugar.
Bake at 350°F in a preheated static oven for 13 minutes. Allow the cookies to cool completely.
I filled some little cookies in the center with hazelnut cream and then stacked them (like a sandwich).
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Storage
They can be stored for several days at room temperature inside an airtight container or a tin box to preserve their fragrance and crispiness.
