Buckwheat and Orange Shortbread Cookies Recipe

Name: Buckwheat and Orange Shortbread Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 392 min
Ingredients: 2 sticks butter plus 2 tablespoons salted butter, softened; ½ cup light brown sugar; ¼ cup sugar; 2 egg yolks; zest of 2 oranges; 2 cups plus 1 tablespoon all-purposeflour; ½ cup dark buckwheat flour; 1 egg, lightly beaten; crunchy demerara sugar, as needed; buckwheat groats, optional

Cook Time: 12 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

1 cup plus 1 1/2 tablespoons salted butter, softened
1/2 cup light brown sugar
1/4 cup white sugar
2 large egg yolks
Zest of 2 oranges
2 cups plus 1 tablespoon all-purpose flour
1/2 cup dark buckwheat flour
1 large egg, lightly beaten
Crunchy demarara sugar, as needed
Buckwheat groats for sprinkling

Directions

Gather all ingredients on your countertop for easy access.
In a large bowl, combine softened butter, light brown sugar, and white sugar. Use an electric mixer to beat the mixture until light and fluffy, about 2-3 minutes.
Add egg yolks and orange zest to the bowl. Continue mixing until well incorporated.
In a separate small bowl, mix together all-purpose flour and dark buckwheat flour. Gradually add this flour mixture to the butter-sugar mixture. Stir until the dough forms a soft texture.
Divide the dough into two equal portions. Place each half on a sheet of parchment paper or plastic wrap. Shape the dough into two logs, about 2 inches in diameter, using the paper or wrap to help form them. Tightly wrap each log and refrigerate for at least 6 hours, or until firm.
Preheat the oven to 350F (180C). Line two baking sheets with parchment paper for easy cleanup.
Once the dough logs are firm, unwrap them and brush each log with the lightly beaten egg.
Place demarara sugar in a shallow dish. Roll the egg-washed logs in the sugar until fully coated.
Cut each dough log into 1/2-inch thick slices. Arrange the slices on the prepared baking sheets, ensuring they are spaced out evenly. Optionally, sprinkle some buckwheat groats on top of each slice for extra texture.
Bake the cookies in the preheated oven for 12-14 minutes, or until they are lightly browned. The cookies will firm up as they cool.

Nutrition Facts (per serving)

Nutrition Information	Amount per Serving
Calories	180
Total Fat	9g (11% Daily Value)
Saturated Fat	5g (26% Daily Value)
Cholesterol	51mg (17% Daily Value)
Sodium	72mg (3% Daily Value)
Total Carbohydrate	24g (9% Daily Value)
Dietary Fiber	2g (7% Daily Value)
Total Sugars	11g
Protein	3g (6% Daily Value)
Vitamin C	34mg (37% Daily Value)
Calcium	35mg (3% Daily Value)
Iron	1mg (5% Daily Value)
Potassium	151mg (3% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Buckwheat and Orange Shortbread Cookies Recipe

Recipe Description: These all-butter shortbread cookies are flavored with the bright zest of oranges and enriched by the nutty, savory taste of dark buckwheat flour. A perfect balance of sweet and savory for any occasion.

Origin Story

The combination of buckwheat and orange in these shortbread cookies brings together two ingredients with rich histories. Buckwheat, despite its name, is not a type of wheat but a fruit seed, originating in Central Asia and spreading throughout Europe in the Middle Ages. It became a staple in many regions where wheat did not thrive, such as parts of Eastern Europe and Russia. Orange zest, on the other hand, comes from the ancient fruit cultivated in China for thousands of years before making its way to the Mediterranean and the rest of the world. This unique pairing of earthy buckwheat and fragrant citrus gives a nod to both Eastern and Western culinary traditions.

Regional Variations

The use of buckwheat flour in baking is especially prevalent in regions where the grain grows well, such as Eastern Europe, Russia, and parts of Asia. While shortbread is traditionally associated with Scotland, where it has been a beloved treat since the 12th century, the introduction of buckwheat flour adds a regional twist. In some parts of Europe, especially in Russia and Poland, buckwheat is used extensively in both savory and sweet recipes, making it a natural pairing with the beloved shortbread. The addition of orange zest is a modern variation, providing a refreshing citrus contrast to the nutty buckwheat flavor.

How it Differs from Similar Desserts

Traditional shortbread cookies, such as the classic Scottish version, are typically made with three ingredients: butter, sugar, and flour. The recipe for Buckwheat and Orange Shortbread Cookies deviates from this by incorporating dark buckwheat flour, which imparts a unique, slightly earthy flavor. This buckwheat addition gives the cookie a more complex, savory edge compared to the standard buttery sweetness of classic shortbread. Additionally, the bright citrus notes from orange zest bring a fresh contrast that isn't usually found in traditional recipes, adding a layer of complexity to each bite.

Where to Serve Buckwheat and Orange Shortbread Cookies

These cookies are a versatile treat that can be served at various occasions. In Europe, particularly in colder months, buckwheat-based desserts are often enjoyed alongside warm beverages like tea or coffee. The combination of nutty buckwheat and bright orange zest makes them an excellent choice for afternoon tea, as well as for holiday gatherings like Christmas or Easter. These cookies also pair well with desserts featuring rich chocolate or fruit preserves, offering a delightful contrast in flavor and texture. Whether served at a formal event or as a cozy treat at home, they are sure to impress with their unique flavor profile.

Fun Facts

Buckwheat flour is gluten-free, making these cookies a great option for those with gluten sensitivities.
The addition of orange zest not only enhances the flavor but also provides a burst of vitamin C.
In some cultures, buckwheat is believed to have health benefits, such as improving digestion and supporting heart health.
Shortbread cookies were once considered a luxurious treat, often reserved for special occasions or given as gifts.

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FAQ about Buckwheat and Orange Shortbread Cookies Recipe

These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them, where they will last for up to 2 weeks. If you want to keep them for even longer, you can freeze the cookies in a sealed container or zip-top bag for up to 3 months.

Yes, you can substitute dark buckwheat flour with regular all-purpose flour for a milder flavor, or try using a gluten-free flour blend if you're looking for a gluten-free version. Keep in mind that this may affect the texture and flavor of the cookies.

If you don’t have demerara sugar, you can use turbinado sugar or even regular granulated sugar as a substitute. The texture might not be exactly the same, but it will still work for coating the cookie logs.

Yes, you can freeze the cookie dough logs before baking. Wrap the dough tightly in plastic wrap or wax paper and place it in a zip-top bag or airtight container. You can freeze the dough for up to 3 months. When ready to bake, let it thaw in the refrigerator for several hours before slicing and baking.

To make these cookies vegan, you can substitute the butter with a plant-based butter or margarine. For the egg yolks, you can use a flaxseed egg substitute (1 tablespoon ground flaxseed + 3 tablespoons water, let it sit for 5 minutes to thicken). The texture may change slightly, but the cookies will still be delicious.

Refrigerating the dough helps it firm up, making it easier to slice into uniform pieces. This also allows the flavors to meld together, resulting in a better texture and taste when baked.

Absolutely! You can add chopped nuts, dried fruit, or even chocolate chips to the dough for added texture and flavor. Just be mindful not to add too much, as it could affect the dough's consistency.

The cookies are done when they are lightly browned around the edges. They may still be soft when you remove them from the oven but will firm up as they cool. Keep an eye on them to avoid overbaking.