Buckwheat cookies with jam
A simple recipe to make delicious buckwheat cookies with jam
Buckwheat flour is perfect for making cookies. I have used half buckwheat and half regular flour to make it a bit less “fibery”. This is perfect also if you follow a gluten-free diet; simply swap all-purpose flour with oat flour, rice flour, or any other gluten-free mix you have on hand.
Buckwheat is used a lot in northern Italy, where wheat is less available. The most known recipe with buckwheat in Italy is Pizzoccheri. Tagliatelle-like pasta that is cooked with cabbage and potatoes.
However, lately, more and more people use buckwheat to cook other recipes, especially sweets, cakes, and cookies.
Buckwheat cookies: Ingredients
Butter or oil?
Butter, definitely. When I use high-fiber flours, like rye, whole wheat, or buckwheat, butter is the best choice to get a better result. I personally do not use oil to make cookies unless it’s a recipe like my wine cookies.
Flour
100% buckwheat to me, and my taste, it’s a bit too much. I’d rather use half buckwheat, half semi-refined flour. You can choose to use any other flour you like to make these cookies, but I would recommend choosing one with a low fiber content. You do not want to eat a slightly sugared block of fibers.
Jam
The best jams you can use are those made from any berry. Blueberry, strawberry, raspberry; they are all great. Other jams or compotes from peaches or apricots won’t stand out so easily with the distinctive flavor of buckwheat.
Health facts on buckwheat cookies
Rich in complete proteins
Buckwheat contains all nine amino acids that make up a complete protein. High-quality proteins are crucial for our muscle and bones health, immune functions and
Heart health
Eating buckwheat helps our cardiovascular system by reducing bad cholesterol and lowering blood pressure. The antioxidant also contribute to healthy blood vessels.
Blood sugar
Having a low glycemic index, buckwheat helps prevent insulin resistance and manage blood sugar spikes.
And these are just a few health benefits you can get from buckwheat! Remember to always add variety to your diet to stay healthy!
Got leftover dough? Here’s how you can use it
When making cookies with a cutter you always end up with some leftover dough.
In this case you can use the cut-out roundels to make small cookies. You can also put some jam on one and top it with another to make small jam parcels.
Buckwheat cookies with jam
Ingredients
- 100 gr wheat flour
- 100 gr buckwheat flour
- 80 gr butter
- 1 egg
- 50 gr sugar
- strawberry jam
- ½ tsp baking powder
- ¼ tsp vanilla
Instructions
- In a bowl, mix the flours and the baking powder.
- Add the butter and rub it into the flour to get a small breadcrumb-like texture.
- Add the sugar and the egg and mix by squishing the dough between your fingers. Even though buckwheat does not contain gluten, if you are using wheat flour with it, kneading the dough may result in a tough cookie.
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper or wax paper.
- Flatten the dough with a rolling pin on a well-floured surface to avoid sticking. It should be around 3 to 4 mm thick.
- Start by cutting the base of the cookie with a 10cm (4-inch) round cutter. Then divide the cookies into two and cut with a smaller cutter half of the cookies to make the top part.
- Gather the dough you cut out and flatten it again to make other cookies.
- Lightly wet the edges of the base cookies and top them with the ones with the hole in the middle.
- Place the cookies on the tray and fill the small hole in the middle with the jam.
- Cook for 8/10 minutes or until slightly golden brown. Let them cool on a wire rack.
- These cookies keep well in an airtight container for several days.
