Buckwheat cookies with jam
Nutty and crumbly, these buckwheat and jam cookies strike the perfect balance of wholesome and sweet. The earthy flavor of buckwheat pairs beautifully with a dollop of your favorite jam, making them a cozy treat for tea time or an afternoon snack.
Servings 16 cookies
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.
