Prep Time::20 mins
Cook Time::12 mins
Chill Time:: 6 hrs
Total Time:: 6 hrs 32 mins
Servings::24
Yield::24 cookies
Ingredients
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1 cup plus 1 1/2 tablespoons salted butter, softened
1/2 cup light brown sugar
1/4 cup white sugar
2 large egg yolks
zest of 2 oranges
2 cups plus 1 tablespoon all-purpose flour
1/2 cup dark buckwheat flour
1 large egg, lightly beaten
crunchy demarara sugar, as needed
buckwheat groats for sprinkling
Directions
Gather all ingredients.
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Combine butter, light brown sugar, and white sugar in a bowl and beat with an electric mixer until fluffy, 2 to 3 minutes. Beat in egg yolks and orange zest.
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Combine flour and buckwheat flour in a small bowl. Stir flour mixture into butter mixture until you have a soft dough.
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Divide the dough in halves and set on a sheet of parchment paper or plastic wrap. Shape into 2 logs, about 2 inches in diameter, using the paper or wrap, and wrap up tightly. Refrigerate until firm, at least 6 hours.
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Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper. Unwrap dough logs and brush each log with beaten egg.
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Pour demerara sugar into a shallow dish and roll the egg-washed logs in the sugar, until encrusted all around with sugar.
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Cut each log into 1/2-inch slices and arrange on the prepared baking sheets. Sprinkle with buckwheat groats if you like.
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Bake in the preheated oven until lightly browned, 12 to 14 minutes. Cookies will firm up as they cool.
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From the Editor
The original recipe was submitted in metric. If you have a kitchen scale, you can use the following measurements: 250 g butter, 100 g light brown sugar, 50 g sugar, 260 g all-purpose flour, and 65 g dark buckwheat flour