Buckwheat Sugar Cookies
Because of a mixture of buckwheat and whole wheat flour, these lovely cookies have a surprisingly nutty and subtle buttery flavor. They're super tasty, full of flavor, and wonderfully short. The trick is not to overbake them, or they will become hard and chewy. They are delicious plain but taste even better when sandwiched together with a nice filling. Because of their nutty taste, these cookies go well with various chocolate spreads, especially those containing nuts. They're great with caramel-based fillings too, and if you like fruity fillings, I suggest you use your favorite fruit jam. I filled my cookies with homemade Chocolate Almond Spread, dulce de leche and raspberry jam.
- Makes about 35 sandwich cookies
- Prep time: 30min + chilling time
- Cook time: 8min
- Total time: 38min
- Difficulty: Basic
For the Buckwheat sugar cookies:
- 150g all-purpose flour
- 60g buckwheat flour
- 30g whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 60g sugar
- 125g cold butter, cubed
- 1 large egg, beaten
In the bowl of a food processor, pulse together flours, baking powder, salt, and sugar until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Gradually stream the beaten egg into the flour until the dough comes together. Turn out the dough onto a clean work surface, shape it into a flattened disk and wrap it in plastic. Refrigerate for 1 hour. Preheat the oven to 180°C. Line two baking sheets with parchment paper. On a well-floured surface, roll the dough until it’s 3-5 mm thick. Cut hearts or other shapes with cookie cutters. Carefully transfer to prepared baking sheets. Re-roll scraps and cut out shapes. Repeat with the remaining dough. Bake the cookies for 8 minutes, rotating halfway through. Remove from the oven as soon as they start to get color on the edges. They should stay light in color and only get a slight light-brown color on the bottom. While hot, the cookies are still a bit soft, but once they cool down, they firm up. Cool completely on a wire rack before filling. Plain cookies can be kept in an airtight container for up to 2 weeks.
For the filling:
- raspberry jam (or any other flavor you like)
- dulce de leche
- chocolate almond spread (or chocolate ganache, nutella...)
To assemble the cookies, spread about a teaspoon of your desired filling on the bottom side of one cookie and top with another cookie. Sandwich the cookies together and transfer them to an airtight container. The sandwiched cookies can be kept for 4-5 days, depending on your choice of fillings.