These are rich, buttery, melt-in-the-mouth buckwheat shortbread cookies that only call for 5 basic ingredients. Buckwheat adds an earthy and nutty flavor to bakes just like in these buckwheat scones!
This buckwheat shortbread is a simpler version of my buckwheat oatmeal cookies! I love using this recipe for cut-out cookies and decorating them for different occasions. For Valentine's Day, I like making heart-shaped Linzer cookies with red jam in the middle! They are just as good as my gluten-free sourdough Linzer cookies.
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Why You Will Love This Recipe
- Only 5 ingredients! Here is another great 3-ingredients Raffaello cookie recipe.
- These cookies don't require chilling!
- Buckwheat desserts have a signature nutty flavor of buckwheat.
Ingredients For Buckwheat Shortbread
- Light buckwheat flour has a milder taste than dark buckwheat flour. When making cookies, buckwheat bread, or buckwheat chocolate cake you don't want the overpowering taste of whole-grain buckwheat to ruin the experience!
- Powdered sugar dissolves faster than caster or granulated sugar creating a finer texture in cookies and Swiss macarons. If you only have regular white sugar, simply grind it in a coffee grinder! For a sugar-free version, use powdered artificial sweetener.
- Butter - use high-quality butter, this ingredient will make or break the recipe! For dairy-free use vegan butter.
- Xanthan gum is important to prevent the cookies from crumbling to pieces. for a gum-free recipe see this buckwheat banana muffins recipe.
You can dip the finished shortbread cookies in melted dark or milk chocolate for more flavor! Use high-quality chocolate for dipping.
How to Make Buckwheat Shortbread
Step 1. Start preheating the oven to 320F/160C.
Sift powdered sugar and add it to buckwheat flour in a large mixing bowl. Add xanthan gum and a pinch of salt and whisk the dry ingredients to incorporate.
Step 2. Add vanilla and cubed butter to the dry ingredients and mix the dough. The butter can be soft or cold, I've tried it both ways and there wasn't much difference in the end result!
I find it easiest to mix by hand squeezing butter cubes into the flour with your fingers but you can use a wooden spoon instead.
Note: if the dough is too dry or crumbly, add 1 teaspoon of water at a time until it comes together.
I don't recommend using an electric mixer to avoid incorporating extra air into the dough. The more air is incorporated, the more cookies will puff up during baking.
Step 3. Shape the dough into a ball.
You don't need to chill the dough before baking but you can keep it in the refrigerator wrapped in foil for up to 3 days.
Step 4. Roll the dough out about 1cm (¼in) thick. There are a few ways to do it:
- you can roll the dough out on a kitchen counter
- or do it in between two sheets of non-stick baking paper.
I've tried both ways and both work great! If you roll the dough on the counter, you will need a thin metal spatula to transfer the cookies without misshaping them.
Step 5. You can cut the buckwheat shortbread cookies into circles, stripes, stars, hearts, or anything else you desire!
Transfer shaped cookies onto a baking sheet lined with parchment paper and reroll the dough.
Prick the cookies with a fork or a toothpick.
Step 6. Spread the cookies about 2cm (½in) away from each other on the baking sheet. My baking sheet fits 12 cookies and the recipe makes about 18 of them, so you will need 2 baking sheets.
Bake one sheet of buckwheat shortbread at a time for 20-22 minutes at 320F/160C. Once the cookies are done, let them chill on the sheet for 5 minutes, then transfer them to a cooling rack. Enjoy!
If you plan on dipping the cookies in melted chocolate, wait until the cookies are completely cooled down.
Serving suggestions
Serve these buckwheat shortbread cookies at a party, afternoon tea, or family get-together, or pack them for a picnic.
- Serve buckwheat shortbread as a sweetener next to tea;
- Dip the cookies in homemade elderberry jam;
- Spread almond or homemade blender peanut butter on the cookies;
- Serve along with fresh berries and fruit.
Expert Tips
- If the dough is too crumbly when mixing, add a touch of water at a time to bring it together.
- Use light buckwheat flour for the best flavor and texture.
- A digital kitchen scale will ensure the best results.
- An oven thermometer will help you avoid burning or undertaking your cookies!
- Make these into cut-out cookies for Christmas or Valentine's Day.
Common Questions
Buckwheat adds a nutty and earthy flavor along with holding onto moisture to prevent the cookies from being too dry.
Use xanthan gum. If the dough is too dry when mixing, add a touch of water at a time until it comes together!
Buckwheat flour has a good amount of fiber and compounds with antioxidant properties. It is an excellent option for gluten-intolerant people and works great in baking (see this buckwheat sourdough!).
Storage
- These cookies will keep at room temperature for up to two weeks in a bag or an air-tight container.
- You can freeze these cookies for up to 3 months. To freeze, place the cookies into a freezer-friendly bag or container and transfer to the freezer.
- To defrost, pop the cookies into a microwave for a minute or two.
More Buckwheat Recipes You Will Love
If you tried this Buckwheat Shortbread Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Buttery Buckwheat Shortbread Cookies
Equipment
- Rolling Pin
- baking sheets
Ingredients
- 260 grams light buckwheat flour, not dark
- 75 grams powdered sugar
- ½ teaspoon xanthan gum or guar gum, important to prevent a crumbly texture
- a pinch of salt
- 1 teaspoon vanilla extract
- 150 grams butter, soft or cold
SAVE THIS RECIPE!💌
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Instructions
- Start preheating the oven to 320F/160C.Sift powdered sugar and add it to buckwheat flour in a large mixing bowl. Add xanthan gum and a pinch of salt and whisk the dry ingredients to incorporate.260 grams light buckwheat flour,, 75 grams powdered sugar, ½ teaspoon xanthan gum or guar gum,, a pinch of salt
- Add vanilla and cubed butter to the dry ingredients and mix the dough. The butter can be soft or cold, I've tried it both ways and there wasn't much difference in the end result!NOTE: if the dough is too dry or crumbly, add 1tsp of water at a time until it comes together well.1 teaspoon vanilla extract, 150 grams butter,
- I find it easiest to mix by hand squeezing butter cubes into the flour with your fingers but you can use a wooden spoon instead. I don't recommend using an electric mixer to avoid incorporating extra air into the dough. The more air is incorporated, the more cookies will puff up during baking. At first, the dough will be crumbly but it will incorporate and come together as you mix.
- Shape the dough into a ball and transfer to a piece of parchment paper.You don't need to chill the dough before baking but you can keep it in the refrigerator wrapped in foil for up to 3 days.
- Roll the dough out about 1cm (¼in) thick. There are a few ways to do it: you can roll the dough out on a kitchen counteror or roll it in between two sheets of non-stick baking paper.I've tried both ways and both work great! If you roll the dough on the counter, you will need a thin metal spatula to transfer the cookies without misshaping them.
- You can cut the cookies into circles, stripes, stars, hearts, or anything else you desire!Transfer shaped cookies onto a baking sheet lined with parchment paper and reroll the dough. Prick the cookies with a fork or a toothpick.
- Spread the cookies about 2cm (½in) away from each other on the baking sheet. My baking sheet fits 12 cookies and the recipe makes about 18 of them, so you will need 2 baking sheets.Bake one sheet of cookies at a time for 20-22 minutes at 320F/160C. Once the cookies are done, let them chill on the sheet for 5 minutes, then transfer them to a cooling rack. Enjoy!
- If you plan on dipping the cookies in melted chocolate, wait until the cookies are completely cooled down.
Notes
-
- These cookies will keep at room temperature for up to two weeks in a bag or an air-tight container.
-
- You can freeze these cookies for up to 3 months. To freeze, place the cookies into a freezer-friendly bag or container and transfer to the freezer.
-
- To defrost, pop the cookies into a microwave for a minute or two.
-
- Don't panic when the dough looks crumbly. Keep mixing and it will come together!
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- Use light buckwheat flour, not dark.
-
- Use a digital kitchen scale for best results!
-
- Get an oven thermometer to make sure your oven doesn't run hot or cold. Mine heats up about 10 degrees more than the set temperature!
Zhen says
Looks so good