Buckwheat Cookies

This cookie recipe uses bread flour, cake flour, and buckwheat flour and I found that this combination of flours gives the best bite to any cookie. I use this recipe as a base for any dark cookie! These cookies can be eaten after making but taste the best after 2-3 days in the fridge. I freeze the cookies into dough balls so that I can pop into the oven at any time for a quick snack—take the cookies out of freezer to defrost (~1hr) and pop into the oven at 350 degrees for around 12-15 minutes. I mean, I have had them straight from freezer to oven, but they take a little longer so just keep an eye on them!

• 200g white sugar

• 150 brown sugar

• 120 dark brown sugar

• 2 sticks of butter 226g

• 2 eggs

• 2 vanilla tsp

• 300g cake flour

• 80g bread flour

• 70g buckwheat flour

• 2 tsp diamond crystal salt

• 1 tsp of baking soda

• Optional: chocolate chips, sesame seeds, walnuts

1. Sift flour salt and baking soda together

2. Cream butter and sugar

3. Add eggs and vanilla

4. Add in flour

5. Roll into balls, Keep in fridge for 3-4 days and then freeze

6. Bake at 350 deg for 12-15 mins

• *roll balls in sesame seeds for extra flavor and texture