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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Big Sis Little Dish 
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.
ZZ
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.
best wishes,
Erin