Running a business can be tricky. Products that I absolutely love do not always succeed. Unfortunately, these beautiful short breads are amongst the failures. Not because they are not delicious! They are delicious. But because there is a very small market for them. That’s why I’ve decided to share this recipe with you.
I love these cookies and I love this recipe. I hope you’ll give them a try.
Brown Sugar Buckwheat Shortbread
I cup All-Purpose Flour*
1 cup Buckwheat Flour (I use Arrowhead Mills)
1/2 teaspoon Sea Salt
1/2 lb Butter, room temperature
1/2 cup Demerara Sugar
1/4 cup Natural Cane Sugar, reserved (I use turbinado, but many brands of natural Cane sugar have a similar texture)
1 1/2 teaspoons Pure Vanilla Extract
(1) Combine the buckwheat flour, all purpose flour and salt. Whisk to combine.
(2) In a stand mixer, beat the butter on medium speed for 2 minutes, until fluffy. Add the Demerara sugar, and beat three minutes more, until the butter looks velvety and the clumps of sugar have disappeared. Add the Vanilla
(3) Turn off the mixer. Add the flour mixture all at once. Cover the mixer with a tea towel, making sure there are no gaps. (You’ll have a flour explosion, otherwise!) Pulse the mixer on medium two or three times, for twenty seconds each. Turn off the mixer and check on the dough. Push down any errant clumps. Pulse another two times. The dough will be extremely sticky and clumpy.
(4) Turn out the dough onto clean, lightly floured surface. Form two 6-8 inch long logs. Wrap the logs in saran wrap and chill for at least 4 hours.
(5) After chilling, preheat the oven to 300 degrees. Slice the dough into 1/4 inch coins. Roll the coins in the reserved cane sugar.
(6) Place on two baking sheets, about one inch apart. They will spread a bit. Bake for 18-22 minutes. Do not allow to brown! They will be tender to the touch. Allow to cool on a cooling rack for twenty minutes before serving.
They’ll keep for up to two weeks well wrapped. The dough will keep for three months in the freezer.
*You can substitute an All-Purpose Gluten Free flour to make this recipe GF. I’ve used King Arthur’s Gluten Free Multi-Purpose flour to great success.