Recipe: Buckwheat Lemon Cookies The Caker’s

These cookies can be stored in an airtight container or cookie jar for up to 10 days.

Emma Bassil

These cookies can be stored in an airtight container or cookie jar for up to 10 days.

These simple and unpretentious little cookies are for people who love the flavor and texture of buckwheat, which is quite distinctive.

I like them because they aren’t too sweet and are delicious with a mid-morning cup of tea.

Preparation time: 20 minutes

Cooking time: 15 minutes

Makes about 12 cookies

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Ingredients:

45g roasted sunflower seeds

160g buckwheat flour

3 tablespoons butter, cold

3 tablespoons pure maple syrup

Generous pinch of sea salt

The zest of 1 large lemon

2 tablespoons of ice water

Directions:

Preheat the oven to 180°C. Line a baking sheet with baking paper.

Place the toasted sunflower seeds in a food processor and blend until they look like sand. Then add the rest of the ingredients, except the ice water.

Pulse to bring it all together and, while still on, sprinkle water a tablespoon at a time until the dough is no longer crumbly – you may not need to use it all up or you may need to use a little more.

With damp hands, roll tablespoons of dough into balls and place on the lined baking sheet.

Bake for about 15 minutes.

Store in an airtight container or cookie jar for up to 10 days.

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