Prep Time:
20 mins
Cook Time:
12 mins
Chill Time:
6 hrs
Total Time:
6 hrs 32 mins
Servings:
24
Yield:
24 cookies
Ingredients
Directions
Gather all ingredients.
Combine butter, light brown sugar, and white sugar in a bowl and beat with an electric mixer until fluffy, 2 to 3 minutes. Beat in egg yolks and orange zest.
Combine flour and buckwheat flour in a small bowl. Stir flour mixture into butter mixture until you have a soft dough.
Divide the dough in halves and set on a sheet of parchment paper or plastic wrap. Shape into 2 logs, about 2 inches in diameter, using the paper or wrap, and wrap up tightly. Refrigerate until firm, at least 6 hours.
Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper. Unwrap dough logs and brush each log with beaten egg.
Pour demerara sugar into a shallow dish and roll the egg-washed logs in the sugar, until encrusted all around with sugar.
Cut each log into 1/2-inch slices and arrange on the prepared baking sheets. Sprinkle with buckwheat groats if you like.
Bake in the preheated oven until lightly browned, 12 to 14 minutes. Cookies will firm up as they cool.
From the Editor
The original recipe was submitted in metric. If you have a kitchen scale, you can use the following measurements: 250 g butter, 100 g light brown sugar, 50 g sugar, 260 g all-purpose flour, and 65 g dark buckwheat flour
Nutrition Facts (per serving)
| 180 | Calories |
| 9g | Fat |
| 24g | Carbs |
| 3g | Protein |
