Since I was a little girl I always loved making cookies with my mum. Now I enjoy making cookies with my kids. Winter holidays are the best excuse for making all sorts of cookies every day. I don’t know how many I already made but who counts when your home smells deliciously, the kids are happy and you always have something sweet to compliment your cup of tea.
Shortbread cookies are one of my favourites. Because they are very easy and quick to make. I often make shortbread when my friends come or when I cook with the kids. I have a few basic recipes but today I was experimenting with buckwheat flour and I loved the result. These shortbreads are very comforting with a hint of coffee and walnuts. I loved this combination with a delicious flavour of buckwheat flour. It has quite specific flavour so I use 50/50 with plain flour.
Buckwheat shortbreads with coffee and walnuts
210 g plain flour 180 g butter, softened 30 g icing sugar 1 egg 2 tbsp ground coffee 1/2 cup chopped walnuts pinch of salt
Preheat the oven to 175C.
Sift the flour onto the working surface. Rub in the cold butter using your fingertips until crumbs. Beat the egg with the icing sugar and pour into the dry mix. Add coffee and walnuts. Knead a soft, elastic dough. Try to do it quickly because it become sticky and soft. Cover it with the cling film and place in the fridge for 40-50 minutes. You can keep the dough up to 3 days in the fridge.
Roll the dough out and cut cookie shapes. I used Christmas tree cookie cutters. Arrange the shortbreads onto the baking tray lined with baking paper and bake for 10 minutes until slightly golden. Let them cool.