Large buckwheat cookies with blueberry jam. If you’re looking for an idea for breakfast or an afternoon snack, these little cakes are the perfect solution. The peculiarity of this recipe lies in its extreme simplicity: the dough is ready in just 5 minutes and you won’t need a rolling pin. You can in fact shape the shortcrust directly with your hands, making the process quick and accessible to everyone. The rustic taste of buckwheat goes perfectly with the sweetness of the jam, creating a delicious contrast.
Come with me and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 40 Minutes
- Cooking time: 25 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the large buckwheat cookies with blueberry jam
- 1 1/6 cups gluten-free buckwheat flour
- 1/2 cup rice flour
- 1/4 cup unrefined brown cane sugar
- 5 tbsp neutral vegetable (seed) oil
- 2 tsp gluten-free baking powder
- 1 egg
- 4 tbsp blueberry jam
Steps for the large buckwheat cookies with blueberry jam
In a bowl, work the egg with the sugar, add the oil and then the flours with the baking powder. Mix quickly: the dough should not become too compact, but should remain a soft dough so it can be worked easily.
Divide the dough obtained into two equal parts.
Start by shaping the first portion directly with your hands on a sheet of parchment paper, forming a rectangle of about 8 x 4 in. Level the tablespoons of blueberry jam on top, taking care to stay away from the edges. Shape the other portion, also with your hands, and lay it on top of the first to close everything, sealing the edges well with your fingers.
Bake in a preheated conventional oven at 356°F for 25 minutes.
Once ready, let cool completely and then cut with a knife to make the large cookies.
The large cookies are ready to be enjoyed. They are perfect for dipping in milk or nibbling for an afternoon snack, with all the genuine flavor of homemade treats. Thank you for the trust you’ve shown me over the years and for always choosing my recipes.
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Storage for the large buckwheat cookies with blueberry jam
To preserve all the fragrance of buckwheat, I recommend storing the cookies in a tin box or in a glass container with an airtight lid. This way they will remain soft and fragrant for up to 4-5 days.
FAQ (Questions and Answers)
Can I replace the blueberry jam?
Certainly. You can use any type of jam or marmalade you prefer, or opt for a spreadable hazelnut cream. The important thing is to level it well and keep it away from the edges.
The dough is too sticky, what should I do?
The dough should remain soft to be easily worked, but if it becomes difficult to manage, you can slightly moisten your hands with a little water or oil to spread it better on the parchment paper.
How do I know when they are baked?
After about 25 minutes at 356°F in a conventional oven, the surface should be slightly golden and firm to the touch. Remember to let them cool well before cutting.
