Benjamina Ebuehi's buckwheat, sesame & chocolate cookies recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Benjamina Ebuehi’ s buckwheat sesame & chocolate cookies recipe By Benjamina Ebuehi - March 27, 2022 This is one for the gluten-free crew, but also for everyone else. Buckwheat is a beautiful flour, bringing an earthy nuttiness and textural interest to whatever it gets incorporated into. If you’ve never baked with it before, these cookies are a good place to start. They’ve got just the right amount of chew, with a soft chocolatey interior – a keeper for the cookie jar. Laura Edwards MAKES 12 100g unsalted butter, softened 50g caster sugar 100g light brown sugar 1 egg 130g buckwheat flour 2 tbsp cocoa powder 50g jumbo oats 1⁄2 tsp bicarbonate of soda 1⁄4 tsp salt 100g milk chocolate, roughly chopped 3 tbsp sesame seeds Preheat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking paper. Cream the butter and both sugars together with an electric whisk for 3-5 minutes until pale and creamy, scraping down the sides of the bowl every so often. Add the egg and continue to beat for another minute. In a separate bowl, mix together the flour, cocoa powder, jumbo oats, bicarbonate of soda and salt. Pour this into the butter mixture and mix on low speed until just combined, then stir in the chopped chocolate. Cover the bowl and chill the dough in the refrigerator for 20 minutes. Put the sesame seeds into a shallow dish. Use an ice cream scoop or tablespoon to scoop balls of dough on to the baking sheets. Roll each one in the sesame seeds before placing back on the baking sheets, leaving 2.5cm between them, as they will spread a little. Bake for 12-14 minutes, or until the edges are set but the middles are still a little soft. Let them cool for a few minutes on the sheets before moving to a wire rack to cool completely. Buy the book Our recipes are from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi, published by Quadrille, price £22. To order a copy for £18.70 until 11 April, go to mailshop.co.uk/books. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved