It’s one for the gluten-free crew, but also for everyone else. Buckwheat is a beautiful flour, bringing an earthy nuttiness and textural interest to anything it’s incorporated into. If you’ve never baked with them, these cookies are a great place to start. They have just the right amount of chewiness, with a soft chocolatey interior – a keeper for the cookie jar.
GIVE 12
100g unsalted butter, softened
50g caster sugar
100g light brown sugar
1 egg
130g buckwheat flour
2 tablespoons cocoa powder
50g jumbo oats
1⁄2 teaspoon baking soda
1⁄4 tsp salt
100g milk chocolate, coarsely chopped
3 tablespoons sesame seeds
- Preheat the oven to 180°C/160°C convection/gas 4. Line two baking sheets with parchment paper.
- Cream the butter and both sugars with an electric mixer for 3 to 5 minutes until pale and creamy, scraping down the sides of the bowl occasionally. Add the egg and continue beating for another minute.
- In another bowl, combine the flour, cocoa powder, jumbo oats, baking soda and salt. Pour it into the butter mixture and mix on low speed until just combined, then stir in the chopped chocolate. Cover the bowl and chill the dough in the refrigerator for 20 minutes.
- Put the sesame seeds in a deep plate. Use an ice cream scoop or tablespoon to drop balls of dough onto the baking sheets. Roll each one in the sesame seeds before putting them back on the baking sheets, leaving 2.5 cm between them, as they will spread a little.
- Bake 12 to 14 minutes or until edges are set but center is still a little soft. Let them cool for a few minutes on the sheets before transferring to a wire rack to cool completely.
Buy the book
Our recipes come from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi, published by Quadrille, price £22. To order a copy for £18.70 until April 11, go to mailshop.co.uk/books. Free UK delivery on orders over £20.
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