Strawberry Buckwheat Cookies
I don’t know about you but I have to think long and hard before baking with buckwheat. It’s not a flour that comes to my mind easily when I’m contemplating making cookies or cake. I have made buckwheat flatbread and buckwheat crepes, and both times I used another type of flour in combination with buckwheat. In these cookies I used only buckwheat and mixed it with strawberry jam to soften the taste. Then I topped each cookie with more jam for extra fruitiness.
Makes 18 cookies
2 ¼ cups buckwheat flour
¼ teaspoon salt
¼ teaspoon baking powder
½ teaspoon vanilla extract
¼ cup and 1 tablespoon strawberry jam (plus more for filling the cookies)*
3 tablespoons agave syrup or honey
¾ stick unsalted butter, melted
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
In a mixing bowl combine the buckwheat, salt and baking powder. Whisk the rest of the ingredients together in a separate bowl and add them to the flour. Stir well to obtain homogeneous cookie dough.
Form small balls of dough and place them on the prepared sheet. Dig a small well in the center of each cookie using your finger. Fill each well with ¼ teaspoon jam.
Bake for 18 to 20 minutes.
*I used Polaner fruit-juice-sweetened jam