I tend to get hungry in the afternoon. Somewhere around 3:00 when my mind is ready to head home or take a nap, my tummy starts to grumble about dinner. I’ve found that a nice warm cup of tea can really take care of my sleepy head and my rumbling tummy. Although sometimes I need a little something substantial to go along with my tea. Or in other words, I need a freaking cookie.
I recently purchased Kim Boyce’s new cookbook, Good to the Grain. I have read so many wonderful things about the book and her recipes, and can honestly say everyone was right. I’ve read the cookbook from cover to cover and filled it with little tabbies because there are so many recipes I want to try. As soon as I stopped on the buckwheat wafer recipe I knew I had found a winner. It boasts flavor without an overpowering sweetness. It’s the perfect cookie to eat with a cup of tea or coffee.
I have to apologize to Kim though. I truly hate altering perfect recipes, but I did make one change to this. I’m trying to find new sugar substitutes and am currently experimenting with agave nectar. It’s not the perfect solution to cutting out sugar because it does have fructose, but I encourage you to do your own research before developing an opinion about it. The taste is great and I’ve had lots of success cooking with it. If you want to try Kim’s recipe the way she developed it then I truly recommend you buy her cookbook.* You will not be disappointed!
Adapted from Good to the Grain
1/4 cup + 2 tablespoons heavy cream
2 egg yolks
1 1/2 buckwheat flour
1 cup all-purpose flour
3/4 cup agave nectar
1 1/2 teaspoons sea salt
1 1/2 sticks unsalted butter, room temperature
2 tablespoons poppy seeds
Sift the two flours and salt into a large mixing bowl. Add the butter and completely blend it into the dry mixture. It will help if you use your hands to squeeze the butter into the mixture. Next add the nectar, cream, and egg yolks. Continue using your hands to squeeze and blend the mixture all together. It will be very sticky.
Turn the dough onto a well-floured surface and divide the dough in half. Place each half of the dough onto a piece of parchment. Roll the dough in the parchment to form a log. Twist the two ends to seal the wrapped dough. Chill the logs for at least two hours.
On a flat surface or another piece of parchment pour half the poppy seeds into a long line. Roll one of the chilled logs into the poppy seeds to coat well. Repeat with the additional log. At this point you can chill the logs for up to 5 days or begin baking.
Place two racks in the upper and lower thirds of the oven and preheat to 325 degrees. Slice the logs into 1/8 inch wafers and place on a parchment-lined baking sheet. Bake for 15 minutes (or until golden-brown), rotating the baking sheets halfway through. Place cookies on a rack to cool and enjoy!
*Full Disclosure: I have not been asked to review this cookbook and only offer my own personal opinion. Although, if you buy the cookbook from the link above I will get a small percentage of the sale through the affiliate.