Buckwheat Cookies With Strawberry Jam (Gluten-Free)
Delicious jam-filled buckwheat cookies with buckwheat flour, hazelnuts, cocoa and strawberry jam.
EQUIPMENT
- 1 baking sheet
- 1 hand mixer
- 1 wooden spoon
INGREDIENTS
- 180 g buckwheat flour
- 100 g ground hazelnuts
- 120 g butter
- 100 g powdered sugar
- 25 g cocoa powder
- 1 tbsp cinnamon
- 2 tbsp lemon zest
- 200 g strawberry jam
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INSTRUCTIONS
- Preheat the oven to 338°F/170°C. Line a baking sheet with parchment paper and set it aside.
- In a large bowl, stir together the buckwheat flour, ground hazelnuts, cocoa powder, and baking powder until everything is evenly mixed and gets a nice brown color.
- In another bowl, mix the butter and powdered sugar until creamy. Add the egg, cinnamon, and lemon zest, then keep mixing until smooth and well combined. There should be no bits of butter visible.
- Add the dry ingredients to the butter mixture gradually, mixing gently as you go. At first, the dough will look crumbly, almost sandy, but as it comes together it will turn soft and slightly sticky.
- Shape the dough into a large ball, wrap it well or place it in a covered container, and refrigerate for about 30 minutes to firm up.
- Scoop out portions of dough, about 1 tablespoon each, and roll them into balls. Place them on the prepared baking sheet, leaving about 4 cm / 1½ inches of space between each one.
- Use the handle of a wooden spoon to gently press a hole into the center of each ball. A small twist as you lift helps keep the dough from sticking.
- Bake for about 10 minutes, just until the cookies are set. Because the dough is dark, keep an eye on them and avoid letting them brown.
- While the cookies are in the oven, warm the jam until it’s loose enough to spoon easily.
- Take the cookies out of the oven and fill the centers with warm jam right away. Transfer them carefully to a cooling rack.
- As the jam settles into the cracks, add a second small spoonful on top for a neat, rounded finish. Let the cookies cool completely before serving or storing.
NOTES
Use a tablespoon to portion the dough. It’s the easiest way to keep the cookies evenly sized. Watch the oven closely. Because the dough is dark, it’s easy to miss when the cookies are done and end up baking them too long. If you want to dust the cookies with powdered sugar, do it before adding the jam. Let them cool slightly first, then fill the centers while the jam is still hot. This keeps the sugar where it belongs. If your jam is chunky, blend it briefly. A smoother jam is easier to fill and looks cleaner once set. Filling works best if you hold each cookie in your hand. A teaspoon gives you more control than filling them straight on the tray. Fill the centers twice. The first spoonful settles into the cracks, the second sits on top once the jam cools slightly. Finish with sliced hazelnuts for a bit of extra crunch, if you like. STORAGE INSTRUCTIONS Storing baked cookies: Let them cool completely before packing them away. Line the box with parchment paper, then stack the cookies inside. They’ll keep well for about two weeks. Freezing: The unbaked dough freezes without any trouble. Make the dough, roll it into balls (no chilling needed), and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. Keep in the freezer for up to 6 months. Baking from frozen: Let the frozen dough balls thaw just enough to press a hole in the center. Bake them the same way as the fresh dough, following the original instructions.
NUTRITION
Serving: 35 cookies | Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 25mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg