A few months ago, my friend A gave me a 1/2 bagful of organic buckwheat flour. “I’m done with the amount of flour that I need and I don’t know what to do with the reminder. Since you like to bake, maybe you will find some use with it.”
I actually don’t know too. I came across some recipes like buckwheat crepe and failed. It was stored in my freezer (do store specialty flour in this compartment of the refrigerator to ensure longer life span) until this recipe popped up before my eyes. I had my doubts. I mean, will anything with buckwheat taste good?
And they are delicious. Perhaps it’s because of the amount of butter that they taste like butter cookies to me, masking a little of the buckwheat flavour. The author, Amanda Hesser of The Essential New York Times Cookbook, commented that these cookies have an engaging flavour and not too much sugar and are great with tea. I concur. Come to think of it, they actually taste quite like the digestive biscuits I used to adore.
Mid-week. Weekends are marching in!
1 cup buckwheat flour
1 cup all-purpose flour
2/3 cup sugar
1/2 tsp salt
1/2 tsp baking powder
2 sticks/ 220g unsalted butter, cut into cubes
2 large egg yolks, beaten
1. Heat the oven to 325F/ 165C. [Using a standmixer] Combine the dry ingredients in a bowl and stir with a whisk to mix. Beat the butter in a bowl until fluffy, and add the egg yolks. Beat in the dry ingredients in 2 batches, scraping down the sides of the bowl between additions.
2. Form tbsp of dough into balls and place 1 1/2 inches apart on ungreased baking sheets. Use a fork to press the dough into 3/8-inch-thick rounds.
3. Bake for 20 to 25 minutes, until golden around the edges. Cool on a rack.