Buckwheat and Jam Cookies

Buckwheat cookies with jam are a classic rustic and tasty treat. Let’s see how to make them together.

Ingredients

• 200g of buckwheat flour
• 100g of all-purpose flour
• 120g of cold butter, cubed
• 80g of brown sugar
• 1 egg
• 1 egg yolk
• 1 pinch of salt
• Grated zest of 1 lemon
• Jam of your choice (for example, apricots or berries)

Preparation

1. In a bowl, mix the flours with the brown sugar and the pinch of salt.
2. Add the cold cubed butter and start to work the mixture with your fingertips until it becomes like a coarse sand.
3. Incorporate the whole egg and the yolk, together with the grated lemon zest, and knead the dough until it forms an even ball.
4. Wrap the dough ball in cling film and let it rest in the fridge for at least 30 minutes.
5. Preheat the oven to 180 degrees C and prepare a baking tray lined with parchment paper.
6. Take the dough out of the fridge and roll it out on a lightly floured surface, bringing it to a thickness of about 3-4mm.
7. Using a pastry cutter or a small glass, cut out circles from the dough.
8. Cut a central hole in half of the circles, to create the typical shape of jam cookies (you can use a small round cookie cutter or a pastry bag with a nozzle).
9. Bake the cookies on a baking tray and cook for about 10-15 minutes or until the edges begin to brown slightly.
10. Let the cookies cool on a wire rack.
11. Place a teaspoon of jam in the center of each whole cookie and cover with a cookie with a hole, pressing lightly to adhere.

Before serving, you can dust the cookies with powdered sugar for an extra touch of sweetness.

Curiosities

Buckwheat flour does not contain gluten and is rich in protein, making these cookies a more digestible and nutritious option compared to traditional sweets.

If you need advice on which jam to use or on pairings, do not hesitate to ask!