Old fashioned Buckwheat Cookies are still available to purchase in Japan. Store-bought Buckwheat Cookies are mostly likely made with Buckwheat Flour and also Wheat Flour. These cookies are made with 100% Buckwheat Flour. You can smell Buckwheat while you are baking them. I would enjoy these cookies with Green Tea, but some people say Hōjicha Tea is really good with the flavour of Buckwheat.
30 x 4cm Cookies
*Note: When I cut out using 3.5cm cutter, I made 45 pieces
2 tablespoons Oil *I used Sunflower Oil
1/3 cup Brown Sugar
1/4 teaspoon Salt
1 cup Buckwheat Flour *plus extra for dusting
*Note: These cookies have strong Buckwheat flavour. You can replace a portion of it with Wheat Flour, e.g. 1/2 cup Buckwheat Flour & 1/2 cup Plain Wheat Flour.
1/2 teaspoon Baking Powder
- Preheat oven to 160°C. Line a baking tray with baking paper.
- Combine Oil, Brown Sugar, Salt and Egg in a mixing bowl until smooth. Add Buckwheat Flour and Baking Powder, mix well and form a soft dough.
- Roll out the dough on a floured surface to 3-4mm thick and cut out using your favourite cutter. I used a flower shaped vegetable cutter and 1cm round piping nozzle.
- You don’t need to cut out the dough. Just roll the dough into 2cm balls and flatten them using your palms. Because the dough is sticky, dust them with Flour when you work.
- Bake for 15 to 20 minutes OR until nicely browned. If you bake smaller cut out pieces, use a separate tray for them because baking time is different. Cool on a wire rack.
Hello, I’d really love to try this recipe, but do you have the measurements in metric please? Also is the brown sugar soft brown sugar, in which case is the cup measurement packed or loose? Many thanks for your help.
Hi Cherry. As you can see my notes on the side bar, 1 cup is 250ml and 1 tablespoon is 15ml. I rarely weigh ingredients. Brown sugar can be any brown sugar. If you prefer, you can use other sugar. If you like sweeter cookies, firmly pack it. For less sweet cookies, loosely pack. I hope this will help you.