These cookies may not be super pretty but they are extremely moreish and very tasty! I went for a greengage and fennel jam, but you can incorporate just about any flavour of jam, it's sure to be delicious!
MAKES 16 Cookies
TAKES 2 HOURS (including cooling time)
- 150 g Buckwheat Flour
- 30g Brown sugar or cacao
- Teaspoon Baking Soda
- 80g Ground nuts (walnuts or pecans)
- 100g butter (at some temp)
- 1 egg
- Pinch Sea Salt
- 4 Tbsp Jam if your choice (For filling)
- Squeeze of half a lemon
- 80g icing sugar
Combine butter and sugar. Beat at medium speed, scraping bowl often, until creamy. Now add the egg and combine.
Time for the dry ingredients, add buckwheat flour, baking soda, salt and the ground nuts; beat at low speed, scraping bowl often, until well mixed. Cover with cling film and refrigerate at least 1 hour or until firm.
Heat oven to 170 degrees.
Shape the dough into 1-inch balls. Place 2 inches apart onto greased baking parchment. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for about 10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Let the drizzle dry and ENJOY! x