Buckwheat Linzer Cookies are rustic, gluten-free cookies made with a blend of rice and buckwheat flour, butter, egg, and cane sugar. Crumbly and crunchy, they're perfect for dunking in a glass of hot milk for breakfast or serving as a snack with a steaming cup of tea.
We spread the cookies with a fruit jam, but you can enrich them with a hazelnut cream or a white chocolate ganache if you like. For an even lighter option, you can enjoy them plain with a dusting of powdered sugar on top.
Here we've tried our hand at a gluten-free version, but alternatively, if there are no celiacs among your guests, you can replace the rice flour with soft wheat flour.
Ingredients
How to Make Buckwheat Linzer Cookies
To prepare the buckwheat linzer cookies, first sift the flours and arrange them in a fountain shape on a work surface, then add the brown sugar, a pinch of salt and a sachet of vanilla.
To prepare the buckwheat linzer cookies, first sift the flours and arrange them in a fountain shape on a work surface, then add the brown sugar, a pinch of salt and a sachet of vanilla.
Mix the powders.
Mix the powders.
Add the cold butter cut into cubes to the center.
Add the cold butter cut into cubes to the center.
Quickly work the ingredients with your fingertips until you obtain a crumbly mixture.
Quickly work the ingredients with your fingertips until you obtain a crumbly mixture.
Shell the egg and continue to mix the ingredients.
Shell the egg and continue to mix the ingredients.
Form a smooth and homogeneous dough, wrap it in cling film and leave it to rest in the fridge for half an hour.
Form a smooth and homogeneous dough, wrap it in cling film and leave it to rest in the fridge for half an hour.
Once the time has passed, roll out the dough with a rolling pin on a floured work surface, until you obtain a thin sheet of dough about 3 mm thick.
Once the time has passed, roll out the dough with a rolling pin on a floured work surface, until you obtain a thin sheet of dough about 3 mm thick.
Using a 6cm diameter pastry cutter, cut out lots of small discs.
Using a 6cm diameter pastry cutter, cut out lots of small discs.
Using a 2-3 cm diameter cutter, cut out half of the biscuits obtained in the center.
Using a 2-3 cm diameter cutter, cut out half of the biscuits obtained in the center.
Place the biscuits, whole and perforated, on a baking tray lined with baking paper, then cook them in a static oven at 180°C for 12-15 minutes.
Place the biscuits, whole and perforated, on a baking tray lined with baking paper, then cook them in a static oven at 180°C for 12-15 minutes.
Once ready, take the biscuits out of the oven and let them cool, then fill the bases with a teaspoon of fruit jam.
Once ready, take the biscuits out of the oven and let them cool, then fill the bases with a teaspoon of fruit jam.
Overlap the perforated biscuits in the center.
Overlap the perforated biscuits in the center.
Arrange the buckwheat biscuits on a serving plate, bring to the table and serve. Enjoy!
Arrange the buckwheat biscuits on a serving plate, bring to the table and serve. Enjoy!
Cooking Tips
- For this recipe you can use blueberry, apricot, plum or other jam of your choice, or you can enrich the mixture with dark chocolate chips or chopped dried fruit.
- If you like, you can replace the vanilla with the seeds of a vanilla bean, or you can flavor everything with a pinch of cinnamon or the grated zest of an orange.
Storage Instructions
If you have any leftovers, buckwheat Linzer cookies can be stored at room temperature, tightly closed in a tin, for up to 2-3 days.
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