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.
the Sharp Wife
I’m not sure how you did it, but you have convinced me to make these. It is probably because every creation of yours I have ever made has been incredible – regardless of the presentation. We have a very trusting relationship. I like that.
Do you have a suggestion for anything besides pine nuts? They can really blow my grocery budget.
Lauren at KeepItSweet
lol i am almost intrigued enough to make them
Allie
This post cracks me up. I’m trying to branch out and make things with buckwheat (since I just found out that I’m gluten intolerant), so maybe I’ll try these with buckwheat and some other kind of flour substitution for the all-purpose flour. But I’m not sure if I like the taste of rocks. On the fence about that one.
Silvia
This is so great, I love buckwheat (I bake a lovely cake with buckwheat, chocolate and walnuts, with a cranberry sauce filling), so I will try these cookies as soon as possible!
c
i think this would taste freaking awesome with some chopped rosemary stirred in. or lavender. especially with that tea. and subbing honey for the sugar.
me and this cookie. i think we’d get along.
Tora
But what does this mean?! Cookies out of this world?
Vivian
I have to say, that was probably the most unconvincing blog post ever… yet I’m somehow intrigued. Was this a Jedi mind trick?
Kocinera
I totally understand the appeal of cookies that taste like wet concrete. Brazil nuts fascinate me because they taste like rain. Seriously, eat a Brazil nut and it tastes like you’re walking down the street in a rainstorm. It’s unnerving, baffling, and magnificent–much like these cookies.
Ashlae
Ooh, I would like these cookies. The less sugar, the better! Although I might have to add some dark chocolate chips. Everything, rocks included, tastes better with chocolate.
Wei-Wei
Iiiiiiiiiiiiiinteresting.
Kathairne
Ya know what? they kinda look like rocks. are they greyish? or is that my computer screen? I bet my youngest would like them. He has always had an affinity for dirt. are they like sweet rocks?
Emma
I’m pretty sure I would like these as I’m a rustic sort of girl (when it comes to cooking that is). I think I get what you mean when you say you like them but you’re not sure why? Recipes like that rule because it means moving out of our comfort zones.
The Boob Nazi
I’m also confused.
Jenny
… so they were good(ish)? I’m so confused. And your posts never confuse me. Is it after 1 am or what?