Thursday, December 30, 2010

Buckwheat and Butter Cookies


I've been trying to think of something interesting to tell you, but I can't.

I could blame my lack of inspiration on the hot yoga. Or the glass of wine. Or the jet-lag.

I could blame it on the fact that I'm concurrently writing this ... and watching the Iowa vs. Missouri football game ... and listening to my little Nelle running around the living room throwing a balloon back and forth to my parents ...

and (maybe) I'm drinking that glass of wine, too ...

But, hey, I'm not the blaming type.

What I can tell you is that these buckwheat and butter cookies are amazingly yummy. They're a perfect balance of sweetness and buttery-ness and nuttiness ... the best of buckwheat pancakes in a cookie. A perfect counterpoint to the over-indulgences of this time of year. Make them and you earn yourself major brownie points! (so to speak)

***********
Buckwheat and Butter Cookies
makes ~ 24

The time
10 min prep + 30 min fridge-ing + 15 min baking and cooling


The ingredients
150g butter, softened
1/2 c raw sugar
1 free-range egg + 1 free-range egg yolk
1 tsp vanilla
1 c almond meal (I ground mine myself)
1 c buckwheat flour

*As always, use organic ingredients when you can ... especially for the eggs.

The process
1. Beat the butter and sugar together in a large bowl until creamy. Add the egg, egg yolk and vanilla and stir to mix thoroughly. Add the almond and buckwheat and mix to combine.

2. Cover the bowl and put it in the fridge for 20-30 min. Preheat your oven to 160C (320F). Line a cookie sheet (or 2) with baking paper. Have a cup of coffee. Tidy up the kitchen.

3. Now, remove the cookie dough from the fridge and roll tablespoon-sized balls of dough in your hand. Put each ball on the cookie sheet, about 2" (5 cm) apart. Before you put the cookies in the oven, use a fork to flatten out the tops of each.

4. Bake for about 10-12 min, until lightly golden and puffy. Leave the cookies on the tray for 5 min after you take them out of the oven, then transfer them to a rack to finish cooling.

5. Store in an airtight container for up to a week, if they should dare last that long.

The cost
My batch of 100% organic buckwheat cookies cost me less than $6 to make. Or about $3 per dozen.


Go Hawkeyes.

I mean ... enjoy your cookies!
Amanda xx

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Thanks for commenting! Amandaxx

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