Monday, 23 March 2009

US-American buckwheat cookies

Polish: ciasteczko
Kawésqar: kilíta
Mapunzugun: kochüke kofke
Quechua: qhapukillu
Guarani: mbujapemi
Aymara: misk'i t'ant'alla
Cheyenne: vé'keekóhkonôheo'o
Maliseet: sukolopanis
Naskapi: kwaaihkunaas
Ojibwe: pakwezhigaans

For language fans, cookie in Polish and some native American languages :) For cookie fans, a great cookies recipe, but a special one, with buckwheat flour. I love buckwheat so I couldn't resist, when I saw Alice Medrich's buckwheat recipe from her "Pure Dessert" book. This recipe was circulating in the web between American culinary bloggers. I changed it a little but and I promise, buckwheat flour gives those American cookies a tasty, surprising, nutty twist!

1 1/4 cups flour
3/4 cup buckwheat flour
225 gr soft butter
2/3 cup sugar
1 tablespoon cocoa powder + 1/3 cup chopped peanuts (unsalted)
(originally: 1/3 cup cocoa nibs)
a pinch of salt
few drops vanilla extract

1. Sift both flours with cocoa powder. Beat soft butter with sugar and salt until creamy and fluffy. Mix all the ingredients together and work the dough the way it stays homogeneous.

2. Wrap the dough into a plactic bag and roll it as thin as you want it to have. Or, form a long roll - you will cut slices of it like salami :) After 2-3 hours (or after night) cut cookes using a cookie cutter or knife. Bake 15 minutes in 180C oven.


Anonymous said...

lovely recipe.


Ewa said...