Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 1 Rating

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. Plus:  More Christmas Cookies 

November 2013

Gallery

Credit: © John Kernick

Recipe Summary test

total:
40 mins
Yield:
Makes 48 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement