Food & Drink

Recipes

Buckwheat Shortbread with Thyme, Tomme and Lemon

Buckwheat flour has been type-cast to a pancake role, but it can be so much more. Here, buckwheat takes a decidedly savory turn with the addition of an assertive, aged sheep’s milk cheese, such as Garoxxta or Tomme. A bit of lemon zest adds a bright note. These cookies would be nice paired with a salad, perhaps crumbled into croutons.

1/2 cup grated aged sheep’s or goat’s milk cheese

1 teapsoon sea salt

1 heaping teaspoon grated lemon zest

1 heaping teaspoon chopped fresh thyme leaves

one stick of unsalted butter, chilled, cut into 8 pieces (I sometimes use salted butter)

6 ounces (about 1 1/4 cup) buckwheat flour

about 1 tablespoon cold water, see note

Put buckwheat flour, grated cheese, lemon zest, thyme and salt in a food processor. Pulse a couple times to mix. Add the butter in two or three stages, pulsing one or twice between each addition. The dough will form small clumps. Turn it out onto the counter and form into a log. Cover in plastic wrap and chill in the refrigerator for at least one hour.

When ready to bake, preheat oven to 350 degrees. Using a thin, very sharp knife, slice the cookies about 1/8 inch thick. Place on baking sheet that has been covered with parchment paper. Bake for 20 to 25 minutes, until cookies brown a little around the edges. Remove from oven and let cool for 5 minutes. Using a thin spatula, move the cookies to a wire rack to cool completely.

Note: When using a whole grain flour such as buckwheat, you will need to add a touch of extra moisture because the fiber in a whole grain absorbs moisture.

Source: Lisa Williams

Goat’s Butter Cookies with Honey, Rosemary and Orange Zest

Mediterranean flavors of France and Italy inspired this lightly sweet cookie. The goat’s butter lends a delicate goatiness. You’ll bake for only 10 minutes because honey causes baked goods to brown more easily. If your jar of honey has gone to sugar, this is the perfect time to use it.

2 tablespoons granulated sugar

2 tablespoons honey

1/2 cup goat’s butter

1/2 teaspoon sea salt

1 1/2 teaspoon orange zest

1-2 teaspoons fresh rosemary leaves, roughly chopped

6 ounces (about 1 1/4 cup) unbleached flour

Put flour, salt, orange zest and rosemary and honey in a food processor and pulse a couple times to mix. Then add butter in two or three stages, pulsing one or twice between each addition. The dough will form small clumps. Turn it out onto the counter and form into a log. Cover in plastic wrap and chill in the refrigerator for at least one hour.

When ready to bake, preheat oven to 350 degrees. Using a thin, very sharp knife, slice the cookies about 1/8 inch thick. Place on baking sheet that has been covered with parchment paper. Bake for 10 to 12 minutes. Remove from oven and let cool for 5 minutes. Using a thin spatula, move the cookies to a wire rack to cool completely.

Source: Lisa Williams

Butter Cookies with Lime Marmalade

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A few columns back, I shared a recipe for lime marmalade in which I added a few juniper berries to evoke a gin and tonic cocktail. A few tablespoons of that marmalade stand in for granulated sugar to create a cookie with sweet-tart-bitter citrus notes.

2 ounces (about 4 tablespoons) lime marmalade

one stick of unsalted butter, chilled

1/2 teaspoon sea salt

6 ounces (about 1 1/4 cup) unbleached flour

Put flour, salt and marmalade in a food processor and pulse a couple times to mix. Then add butter in two or three stages, pulsing one or twice between each addition. The dough will form small clumps. Turn it out onto the counter and form into a log. Cover in plastic wrap and chill in the refrigerator for at least one hour.

When ready to bake, preheat oven to 350 degrees. Using a thin, very sharp knife, slice the cookies about 1/8 inch thick. Place on baking sheet that has been covered with parchment paper. Bake for 20-22 minutes. Remove from oven and let cool for 5 minutes. Using a thin spatula, move the cookies to a wire rack and allow to cool completely.

Source: Lisa Williams

Basic Butter Cookies

This is the basic, generally accepted proportions of butter, sugar and flour needed to make butter cookies (or shortbread). It’s the perfect starting point for customization, so mix in a few chopped nuts, add a flavor extract, have some fun.

2 ounces granulated sugar

one stick of unsalted butter, chilled, cut into 8 pieces (I sometimes use salted butter)

6 ounces (about 1 1/4 cup) unbleached flour

Put flour and sugar in a food processor and pulse a couple times to mix. Then add butter in two or three stages, pulsing one or twice between each addition. The dough will form small clumps. Turn it out onto the counter and form into a log. Cover in plastic wrap and chill in the refrigerator for at least one hour.

When ready to bake, preheat oven to 350 degrees. Using a thin, very sharp knife, slice the cookies about 1/8 inch thick. Place on baking sheet that has been covered with parchment paper. Bake for 20 minutes. Remove from oven and let cool for 5 minutes. Using a thin spatula, move the cookies to a wire rack and allow to cool completely.

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