Some recipes take a long time to work out. I make them over and over adjusting the amounts of this or that. This cookie recipe turned out well on the first try! I recently developed a strong craving for a sweet biscuit scented with rosemary and lemon. Buckwheat flour has an herbal flavour that works well with both rosemary and lemon. I borrowed the proportions and method from this very dependable recipe for chewy chocolate chip cookie made from Amaranth flour from the stellar food blog Cannelle et Vanille.
I like to think that the buckwheat flour makes it healthier than your average cookie, but I am not an expert on such matters. It would work just as well with amaranth flour if you (like my mother ) are allergic to buckwheat. This is a soft, not-too-sweet cookie with a lovely scent. The cookies keep well and every time you unseal the cookie jar the beautiful smell of rosemary and lemon will delight you.
ROSEMARY LEMON BUCKWHEAT COOKIES (GLUTEN FREE)
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup packed light muscovado or light brown sugar
- 1 egg, at room temperature
- 1 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/4 cup tapioca starch
- 1/2 teaspoon maldone salt or fleur de sel
- 1/4 teaspoon baking soda
- 1 Tablespoon minced fresh rosemary
- the zest of 1 lemon
- In a large bowl (or the bowl of a standing mixer), cream the butter and sugar together.
- Add the egg and mix until combined.
- In a small bowl, whisk together the brown rice flour, buckwheat flour, tapioca starch, salt, and baking soda.
- Add the dry ingredients into the butter mixture and mix until the dough comes together.
- Add the rosemary and lemon zest and mix until thoroughly incorporated.
- Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is about 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.
- While the dough cools, pre-heat the oven to 350 F. Cut the log into 24, 1/2-inch disks. Place them on baking sheets lined with parchment paper, leaving 2 inches in between the cookies.
- Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine as they harden a bit when they cool. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them.
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6 Comments Add yours
These sound amazing!! They look delish too! What an inventive flavor combo!
Thank you! It always pays off to listen to your odd cravings!
Yum – I can imagine the buckwheat paring wonderfully with the rosemary and lemon!
Oh yum. Definitely going to have to try this one; one of my favourite cocktails is lemon and rosemary based and these would go perfectly!
Yum! I made a few substitutions and they turned out with a shortbread like texture. Don’t don’t if that was intended but it was a pleasant surprise for me! I used coconut oil instead of the butter and used sorghum flour instead of rice and buckwheat because that is what I had. I reduced the sugar to 1/2 cup. Made for a lovely snack–I baked half one day and kept the rest of the dough in the fridge and baked the rest a few days later.
Thanks for letting me know how they turned out with those substitutions! Sorghum flour is pretty great. It’s texture is the most similar to pastry flour.