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.
Strawberry Buckwheat Cookies
Serves: Makes 18 cookies
- 2 ¼ cups buckwheat flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 2 eggs
- 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
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Step 2: 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.
Step 3: 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.
Step 4: Bake for 18 to 20 minutes.
*I used Polaner fruit-juice-sweetened jam