Buckwheat Shortbread Cookies with Cocoa Nibs

A plate of shortbread cookies with flecks of cocoa nibs.

5 from 1 vote

Buckwheat Shortbread Cookies with Cocoa Nibs

Need an easy make-ahead holiday cookie recipe for Christmas? These buckwheat shortbread cookies with cocoa nibs are a unique twist on a classic holiday cookie: slice-and-bake shortbread cookies that store well baked, and you can also make the dough, shape it into a log, and freeze it for later.

Prep Time10

Cook Time14

Refrigeration2

Total Time24

Course: Dessert

Cuisine: British

Servings: cookies

Calories: 74kcal

Author: Janice Lawandi

Equipment

Ingredients

190 grams bleached all-purpose flour
125 grams buckwheat flour
230 grams unsalted butter softened
135 grams granulated sugar
1.25 mL Diamond Crystal fine kosher salt
45 grams cacao nibs
7.5 mL pure vanilla extract

Metric - US

Instructions

Whisk together the flours in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium until smooth and creamy but not fluffy, about 1 minute. Stir in cocoa nibs and vanilla. Add the flours and mix until no steaks of flour remain. Scrape the dough together onto a work surface lined with plastic wrap, knead a few times to mix until smooth.
Roll the dough into a 12 by 2 inch (30 by 5 cm) log. Bundle the log in the plastic wrap, twisting the ends tightly to help even out the shape, and refrigerate for at least 2 hours, preferably overnight. To help maintain its round shape, refrigerate the log in an empty paper towel roll or tall drinking glass.
Heat the oven to 350ºF (175ºC), with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
Slice the log into ¼-inch (~6 mm) rounds using a sharp knife. If you slice them on the thicker side, you will make less cookies and they will take longer to bake.
Arrange the cookies on the baking sheets, spacing and staggering them. Leave at least an inch (2.5 cm) of space between them to allow air circulation because we want the shortbread cookies to dry out in the oven.
Bake the cookies until the edges begin to brown, about 14 minutes, rotating the pans from top to bottom, back to front, halfway through the baking time. Let the cookies cool completely on the baking sheets on a rack. The cookies improve with time and can be stored in an airtight container for at least 1 month.

Notes

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Not sure where to get cocoa nibs? Cocoa nibs are often located in the organic food aisles of grocery stores, with other dried goods like grains, sugar, and baking ingredients.
Be sure to weigh your ingredients to ensure you have the right ratio of butter-to-sugar-to-flour. Otherwise, your cookies may spread!
This recipe combines buckwheat flour with all-purpose flour to ensure the cookies don't spread too much.
You must chill the cookie dough for several hours until it is cold and solid. I prefer to chill it overnight to ensure the cookies will hold their shape through slicing and baking.
To keep the sliced cookies round, turn the log every few slices to ensure you put equal pressure on all sides as you slice through the dough (as opposed to flattening out the bottom).
You can store the dough in the fridge for several days or freeze it for longer-term storage (up to 6 months). Wrap the dough tightly with plastic wrap and place it in a freezer bag (air removed). Defrost the dough in the fridge overnight before slicing and baking.
Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
This recipe from Alice Medrich was published in the Food52 Genius Desserts book, written by Kristen Miglore (available on Amazon). The recipe was republished with permission from Ten Speed Press.

Nutrition