Buttery Buckwheat Shortbread Cookies
These delicious gluten-free buckwheat shortbread cookies will remind you of traditional shortbread with a nutty flavor of buckwheat!
Servings: 18 thick cookies
Calories: 125kcal
Cost: 5
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
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
Storage
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- These cookies will keep at room temperature for up to two weeks in a bag or an air-tight container.
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- 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.
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- To defrost, pop the cookies into a microwave for a minute or two.
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- 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.
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- Use a digital kitchen scale for best results!
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- 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!
Nutrition
Serving: 1thick cookie | Calories: 125kcal | Carbohydrates: 14.4g | Protein: 1.9g | Fat: 7.2g | Saturated Fat: 4.4g | Cholesterol: 18mg | Sodium: 92mg | Potassium: 86mg | Fiber: 1.4g | Sugar: 4.5g | Calcium: 8mg | Iron: 1mg
