Soba Boro (Buckwheat Cookies)
Yield: 60 Cookies
Ingredients
- Buckwheat flour: 100 g
- Cake flour: 90 g
- Egg: 45 g
- Sugar: 90 g
- Baking Soda: 3 g
- Water (for melting baking soda): 3 g
Products:
RS101/SB-05
Instructions
- In a mixing bowl, whisk together the egg and sugar until well combined. Dissolve baking soda in the water and add to the bowl. Mix well.
- Sift the buckwheat flour and cake flour together. Add to [1] and fold with a spatula until just combined.
- Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 to 3 hours (overnight is also fine).
- Set the upper roller just above the dough and roll it out, gradually adjusting the thickness until it reaches 3.0 mm.
Tips :- To prevent the dough from sticking to the pastry board, flip it occasionally and dust with flour as needed.
- Finish rolling within 3 minutes to keep the dough from becoming too soft.
- Use a cookie cutter to cut out shapes from the dough. Traditional Soba Boro are plum blossom–shaped, but feel free to get creative!
Gently brush off any excess flour at this stage.
- Bake at 180°C (356 °F) for 14 minutes.
Baking time and temperature will vary depending on the type of oven. - Serve and enjoy!
＊Wondering what pairs best with it?
Whatever you choose like Japanese green tea, Chinese tea, coffee, or even a simple glass of milk, they all pair wonderfully!
Arrange Recipe:
Let's make Matcha Soba Boro by adding 10g of matcha powder and reducing the buckwheat flour to 90g.
The matcha aroma pairs perfectly with the buckwheat!
