Japanese Soba-Boro (Buckwheat Cookies)

1. 1

   Melt butter over low heat and set aside to cool. Whisk egg and sugar together until lightly foamy. Add buckwheat flour, all-purpose flour, and baking soda. Use a wooden spoon (or your hands), to incorporate the flour. Drizzle in the butter and knead lightly until the dough coheres. It should feel slightly tacky.

2. 2

   Wrap dough and refrigerate for at least 2 hours.

3. 3

   Preheat oven to 350u00b0 F. Remove dough and divide into two. Return one half to the refrigerator.

4. 4

   Lightly dust a Silpat (or sheet of parchment paper) with buckwheat flour and roll half of the dough into to a thickness of about 1-2 millimeters. Cut out shapes and bake for about 10 minutes. The cookies will be slightly browned around the edges and will feel puffy to the touch. They will crisp up as they cool. Repeat.

* Per serving · 4 servings · Values may vary.

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