Wednesday, September 12, 2012

Buckwheat Cookies

These cookies are very special. Besides offering an opportunity to dip into the bulk of buckwheat flour I've somehow accumulated, they helped me win over my father-in-law. My in-laws are Eastern European and aren't inclined towards sweet, baked goods as much as we are across the pond. But I couldn't help myself from wanting to have a warm, baked good here for them when they arrived to the States.

In the introduction to this recipe, Ms. Hesser suggests that these cookies taste like wet stone -- in a good way. She's right -- they do. And yes -- in the best possible way. The recipe uses a 1:1 ratio of white to buckwheat flour -- a bit more aggressive than most baked-good recipes with buckwheat flour. The 1:1 ratio makes for an interesting, but still pleasant, sweet grain flavor.

The first time I made them was when my then soon-to-be in-laws came for our wedding last September. My father in-law swooned immediately. These being especially good with tea only helped matters along. I made them this summer on their most-recent visit and he was equally smitten. I'm now aware of an unspoken request for their future visits. I'll gladly oblige.

Recipe on page 702 in The Book

1 comment:

  1. I thought you gave up on the Blogging after Sprout withered away... I have some catching up to do!