Makes 30 cookies, depending on the size of your cutter.
240 g (8 ½ oz / 1 cup) butter
80 g (2 ¾ oz / ½ cup) rapadura, coconut sugar or unrefined raw sugar
1 teaspoon vanilla extract
pinch sea salt
240 g (8 ½ oz / 2 cups) buckwheat flour
60 g (2 ¼ oz / ½ cup) cacao
½ tsp baking powder
1 teaspoon ground cinnamon
COMBINE butter, rapadura, vanilla and sea salt into the mixing bowl of a stand mixer, tted with the paddle attachment.
BEAT well for 5 – 8 minutes until light and creamy.
COMBINE buckwheat our, cacao, baking powder and cinnamon in a separate bowl.
ADD dry ingredients into the creamed butter and mix through lightly until combined.
SCRAPE the dough onto a piece of baking paper and fatten slightly.
WRAP up the dough with another piece of baking paper and place into the fridge to rest for at least 4 hours.
PREHEAT your oven to 160°C fan-forced (320°F).
REMOVE the dough from the fridge and roll between 2 sheets of baking paper until the dough is 1⁄2 cm thick.
CUT the cookies into your desired shapes and place them onto a lined baking tray.
BAKE for 20 – 30 minutes or until cookies are cooked through.
REMOVE cookies from the oven and cool completely.
DECORATE the cookies with melted chocolate.
+ Notes and Inspiration Add 100 g 3 1⁄2 oz dark chocolate pieces to make luscious choc chip cookies.