Gluten-Free Buckwheat Gingerbread Cookies
- TOTAL TIME: 40 MIN Plus 4 hr chilling
- SERVINGS: Makes 48 cookies
These soft cookies are based on hermits, a traditional American cookie made with molasses and spices. Baker Mani Niall uses buckwheat flour to add an earthy flavor and hearty texture—and to make them gluten-free.
- 2 1/4 cups buckwheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1 stick unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 2 large eggs, 1 at room temperature
- 1/3 cup buckwheat honey
- 2 tablespoons finely grated peeled fresh ginger
- In a medium bowl, sift the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Add the sugar and beat until fluffy, 3 minutes. Beat in 1 egg and the honey and ginger. At low speed, beat in the dry ingredients in 3 additions, just until combined. Turn the dough out onto a work surface and pat it into a 6-inch round. Wrap in plastic and refrigerate for 4 hours or overnight.
- Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface. Divide it into 6 equal pieces. Form each piece into a 6-inch-long log; if the dough is sticky, wet your hands slightly. Transfer 3 logs to each baking sheet, spacing them 3 inches apart.
- In a small bowl, beat the remaining egg and brush it all over the logs. Bake for 12 to 15 minutes, until the logs are springy to the touch. Transfer to a rack to cool completely. To serve, slice the logs on the diagonal into 1/2-inch-thick cookies.