2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
You know the expression: Robbing Peter to save Paul? This feels a bit like that, I’ve taken: Buckwheat Flour Cookies and turned it into a hand…created? Crafted? Whatever, you no longer need an electric mixer to make these cookies. They also use white sugar instead of brown. There’s no discernible difference between the two. They’re crispy when freshly baked and softer when cooled completely. Funnily, although buckwheat is a heavy flour and strong tasting to boot these are light and don’t taste strongly of buckwheat. The sheer volume of sugar probably helps with that. Sugar is evil etc etc Moderation. You don’t come here for me to preach, you come here for the sparkling repertoire and…
Since you rub this to form the dough it comes together a bit faster, less messily too. You see creaming and rubbing, t-that’s l-lewd, aren’t going to drastically affect this as there isn’t any gluten to be worked or to trap air. If you’re unfamiliar with each techniques effects in regards to gluten, he said pretending he knows anything, basically: Rubbing will create a stronger dough, which would mean chewy or tough cookies, but crumbly dough because the butter will melt and form air pockets, think puff pastry. Whereas aerating the butter and sugar would stop the sugar spreading too much when it melts and it traps air creating a lighter structure which the gluten holds. Roughly any way. Here the buckwheat just collapses, but remains light enough to be tasty. Buckwheat is good, but it isn’t as necessary to be as fancy as when using wheat flour. Not to say it doesn’t always matter, just here it doesn’t. There you go, go forth and believe I have any idea what I’m talking about.
There’s constant fluctuations in the weather these last few weeks. Mostly thunder weather so I’m a bit wobbly. Sorry if any of this isn’t up to snuff. I react oddly to this weather: I’ve been dizzy, my arm hair went wild for a while, I’ve been hyper and tired and my tooth is aching. I have no idea why weather does this to me. Things are busy here, I’m helping with home renovations, but I hope to have some new recipes sooner rather than later. I have squash sitting in the shed, just waiting to become something. These are the last of the first batch. Hopefully the second will grow too, this weather makes me weary, but I hold out hope. Okay, see you soon.
225g Buckwheat Flour
1/2 Tsp Baking Soda
112g Butter, Chilled and cut into Chunks
1/2 Tsp Vanilla Extract
1 Medium Egg
Makes 21 Cookies.
150g Icing Sugar and 37g Butter make perfect amount of Buttercream.
1. Line two baking trays with greaseproof paper.
2. Add the Flour, Sugar and Baking Soda to a bowl and set aside.
3. Rub the Butter into the Flour Mixture until it resembles breadcrumbs, then beat in the Egg and Vanilla Extract, with a fork, until combined. Knead together in the bowl until a soft, but not sticky dough has been created. Form into a ball and leave in the fridge for 20 minutes.
4. Preheat the oven to 175c (Fan). Scoop 1 Tbsp worth of dough and roll into a ball, flatten onto the prepared baking sheet, leaving an inch between Cookies, and repeat until all dough is used up. Place one tray in the fridge if baking in single batches. Bake for 10-15 minutes until lightly golden and slightly firm to the touch. Let cool on tray for 10 minutes and then remove to wire-rack to cool completely.