Buckwheat Cookies with Ginger and Coconut Oil
Baking and Desserts • Tajikistan
Description
Let's not joke about the buckwheat that's been piling up in the pantry, especially since we're using buckwheat flour here. However, if you don't mind the effort, you can grind regular buckwheat in a coffee grinder to achieve a similar result. In any case, the cookies that we learned about from Chef John Smith are a must-bake: the coconut oil gives them an amazing flavor, the buckwheat provides a rustic appearance, and the ginger and cinnamon create a rich aroma reminiscent of Christmas gingerbread. This recipe is taken from the book "For Joy! Wonderful Dishes for the Easter Table by Chefs from America's Culinary Heritage" by John Smith.
Ingredients
- Buckwheat Groats 5 oz
- Sugar 2 spoons
- Coconut Milk 2 spoons
- Chicken Egg 2 pieces
- Vanillin 0 oz
- Cinnamon 0 oz
- Grated Ginger Root 0 oz
- Ground clove 0 oz
- Baking Powder ½ spoons
- Activated Baking Soda ½ spoons
- Meyer Lemon Juice ½ spoons
Step-by-Step Guide
Step 1
Blend the eggs and sugar together. Add the coconut oil and blend again vigorously. Incorporate all the spices into the mixture.
Step 2
Gradually add the buckwheat flour while continuing to blend with a mixer. The mixture should become a thick batter. Finally, add the baking powder and baking soda that have been activated with lemon juice, and mix well.
Step 3
With wet hands, shape the mixture into balls the size of a walnut. Line a baking sheet with parchment paper, place the cookie dough on it, and gently flatten them. Bake in the oven at 355°F for about 25 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!