Makes about 35 sandwich cookies.
- Prep time: 30min + chilling time
- Cook time: 8min
- Total time: 38min
- Difficulty: Basic
These lovely cookies have a surprisingly nutty and subtle buttery flavor due to a combination of buckwheat and whole wheat flour. They’re delicious, flavorful, and deliciously short. The key is not to overbake them because they will become hard and chewy. They are delicious on their own, but even better when sandwiched together with a tasty filling. Because of their nutty flavor, these cookies pair well with a variety of chocolate spreads, particularly those containing nuts. They’re also delicious with caramel-based fillings, and if you prefer fruity fillings, I recommend using your favorite fruit jam. My cookies were filled with homemade Chocolate Almond Spread, dulce de leche, and raspberry jam.
For the Buckwheat sugar cookies.
- 150g all-purpose flour
- 60g buckwheat flour
- 30g whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 60g sugar
- 125g cold butter, cubed
- 1 large egg, beaten
In a food processor, combine the flours, baking powder, salt, and sugar until well combined. Pulse in the butter until the mixture resembles coarse crumbs. Stream the beaten egg into the flour gradually until the dough just comes together. Turn the dough out onto a clean work surface, flatten it into a disk, and wrap in plastic wrap. 1 hour in the refrigerator. Preheat the oven to 180 degrees Celsius. Two baking sheets should be lined with parchment paper. Roll the dough out on a well-floured surface until it is 3-5 mm thick. Cookie cutters can be used to make hearts or other shapes. Transfer to prepared baking sheets with care. Reroll scraps and cut shapes from them. Rep with the remaining dough. Bake for 8 minutes, rotating half way through. Remove from oven as soon as the edges begin to brown. They should remain light in color with only a slight light-brown tint on the bottom. The cookies are still a little soft while hot, but they firm up as they cool. Before filling, allow to cool completely on a wire rack. Cookies can be stored in an airtight container for up to two weeks.
For the filling.
- raspberry jam (or any other flavor you like)
- dulce de leche
- chocolate almond spread (or chocolate ganache, nutella…)
Spread about a teaspoon of your desired filling on the bottom side of one cookie and top with another cookie to assemble. Sandwich the cookies together in an airtight container. Depending on the fillings, the sandwiched cookies can be stored for 4-5 days.
Life is a mystery. It has an amazing ability to surprise you in both the best and worst ways. Life is unpredictably unpredictable, complicated, beautiful, and absurd. Life is a hazard. Life takes you to places you had no idea existed. Every step of the way, life pushes you forward and inspires you. Life is enthralling. Love is as well.
Life is celebrated through love. Love has the power to transform you and make you a better person. Love can assist you in discovering your true self, as well as your hidden passions and emotions. Love has the power to make you happy. Love can be depressing. Love is illogical, but oh so sweet.
Love. The word itself is meaningless without the warmth you bring with it. Demonstrate it. Every day is a day to celebrate. Don’t forget that it’s the little things that matter.
Make some cookies. Make some tea. Bring back pleasant memories. Laugh. Enjoy the moment.