Buckwheat Cheesy Cookies

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Since I’ve always baked for my friend’s children, I always look for something that isn’t too sweet and if possible a healthier option. So I decided to experiment using buckwheat flour (sarrasin), which in France is use to make the savoury crepes called galette. So what I did was, I replace some of the flour using buckwheat flour and it turn out good. Maybe next time I will try to incorporate more buckwheat flour as it turn out alright.

Here’s the recipe, let me know what you think about making cookies with buckwheat flour!


1 1/2 cups of all purpose flour (you can also use 1 cup all purpose and 1/2 of wholemeal to make it even more healthier)

1/2 cups of buckwheat flour/ sarrasin

1/2 teaspoons of cayenne pepper

1 teaspoons of salt ( omit if you use a salty cheese like cheddar)

2 cups of grated cheese

1 teaspoon of mustard

2 eggs (1 for the egg wash for the cookies)

4-5  tablespoon of cold water

3/4 cup of cold butter cut into small chunks

I used a food processor to blitz, but if you don’t have one you can just manually do it.

1. Shift flour, cayenne pepper and salt (optional) together

2. Mixed in the cold butter until it becomes crumbly. If you are doing it manually then rub the butter together with your hands to create the crumbly consistency

3. Beat the egg lightly with the mustard together and then put that in and mixed

4. Add the water until it form a tough dough

5. Knead the dough, rolled out the dough to 1/4″ thick and cut it our using your favourite cookie cutter.

6. Put some egg wash on top of your cookies and sprinkled some cheese on top.

7. Baked the cookies at 200 C for 12-15 minutes or until golden brown. Cool it and stored it in airtight container.

I hope you find this recipe interesting, and I hope my little friends will love it too when I bring it to them tomorrow.

Have a nice day!


4 thoughts on “Buckwheat Cheesy Cookies

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