Honey and thyme buckwheat cookies

Honey and thyme buckwheat cookies

By
From
Good Better Green
Makes
20-24

These biscuits are very dierent and, as far as treats go, quite nutritious. Both thyme and honey are highly prized for their antibacterial properties, and manuka honey in particular is used by many to treat burns and cuts. Buckwheat, a fruit seed related to rhubarb and sorrel, is not a true cereal and therefore suitable for people with grain and gluten intolerances. It has numerous health benets and a delicious, distinct taste.

Ingredients

Quantity Ingredient
75g shelled, unroasted cashew nuts
75g butter, softened
30g unre ned brown cane sugar
1 scant tablespoon very nely chopped thyme leaves
2 tablespoons honey
1 egg yolk
100g buckwheat flour
pinch sea salt
see method for ingredients
see method for ingredients
see method for ingredients
see method for ingredients

Method

  1. Preheat the oven to 160°C and line a large baking tray with baking parchment.
  2. Spread the nuts out on the baking tray and roast for 10–15 minutes, until golden. Remove from the oven and leave to cool.
  3. Meanwhile, beat the butter and sugar together for a couple of minutes, until creamy and lighter than when you started. Add the thyme and honey and beat for another few seconds to combine, before mixing in the egg yolk.
  4. Put the cooled nuts, ‡our and salt in a food processor and blitz until the mixture resembles very coarse sand, making sure you don’t grind the nuts too Šnely. Carefully fold the ‡our mixture into butter mixture.
  5. Divide the dough (which will be quite sticky and soft) in half and roll each half out between two large sheets of baking parchment to about a 5mm thickness. Refrigerate the sheets of dough for about 30 minutes, or until completely Šrm.
  6. Remove one sheet of dough, cut it into cookie-sized rectangles and carefully transfer each cookie to the lined baking tray, using a spatula. Repeat with the second sheet of dough, returning the dough to the fridge to Šrm up as soon as it gets too sticky to work with.
  7. Bake for about 15 minutes, or until very golden, rotating the tray once during baking. Remove from the oven and transfer to a wire rack to cool completely.
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