I have good news and I have bad news.
The good news is that I have a new cookie recipe for you today.
The bad news is that these cookies taste like rocks.
Like… not even a joke. Rocks.
But imagine that, for some reason… you want to eat rocks… because they sort of taste like cookies.
I dunno. If you’re confused… it’s because I’m a little confused.
Let me try to find some more words.
Let me start from the beginning.
These cookies are a simple mix of buckwheat flour, all-purpose flour, sugar, butter and egg yolk.
Buckwheat isn’t actually a wheat… it’s a fruit seed ground into a flour. It has a very distinct taste… somewhere along the lines of earthy and fruity and chewy. Yes… it tastes chewy.
If you’re the kind of person who usually reaches out for a gooey chocolate cookie, these are not the cookies for you. Don’t make them. You’ll only want to kick me in the knee cap and I totally hate when people do that.
If you are the kind of person who likes a less sweet, more flavorful and crumbly cookie to have with tea.. then these are totally the cookie for you.
You know the smell of wet concrete? It smells amazing, right? These cookies kind of taste like wet concrete smells.
You might think I’m doing an awful job of describing these cookies. I promise that if you make them you’ll be in the same predicament that I’m in. They are so strange… and I’ve already eaten my way through half the batch.
Bottom line: I like these cookies with milky tea… despite the fact that they sorta taste like rocks. I. Like. Them.
You can buy Buckwheat Flour at Whole Foods in the bulk section (so you don’t have to buy a ton) and Arrowhead Mills also sells it.
Buckwheat Pine Nut Biscuits
makes about 12 to 16 cookies
slightly adapted from The Essential New York Times Cookbook
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/3 cups sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter, at room temperature
1 large egg yolk
1/4 cup pine nuts, toasted
Place a rack in the upper third of the oven and preheat to 325 degrees F.
In a medium bowl, whisk together flours, sugar, salt and baking powder.
In the bowl of a stand mixer, fitted with a paddle attachment, cream butter until softened. Add egg yolk and beat until well incorporated, about 1 minutes. Stop the mixer and scrape down the bowl to insure that the butter and yolk are thoroughly mixed. On low speed, beat in the dry ingredients in two additions. Add the toasted pine nuts with the last of the flour. Blend well to incorporate. Dough will be on the dry side.
Roll generous tablespoonfuls of dough into balls and place 1 1/2 inches apart on a baking sheet lined with parchment paper. Use a fork to press the dough into a thick round.
Bake for 15-20 minutes until slightly golden along the edges. The cookies won’t brown all that much, but 20 minutes should be enough time in the oven. Cool on the sheet for 10 minutes then remove to cool on a rack.
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