Time: 40 minutes
1 cup buckwheat flour
1 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, cut into cubes
2 large egg yolks, beaten.
- Heat oven to 325 degrees.
- Combine dry ingredients in a bowl, and stir with a whisk to mix; in a mixing bowl, beat butter until fluffy, and add eggs; beat in the dry ingredients in 2 batches, scraping down sides of bowl between additions.
- Transfer dough to a pastry bag fitted with a 1/2-inch star tip. Pipe dough in spirals, forming cookies 1 1/4 inches across, onto ungreased baking sheets, about 1 1/2 inches apart. (Dough is stiff, and can be hard to pipe.) Alternatively, form tablespoons of dough into balls, and place 1 1/2 inches apart on baking sheets; use a fork to press dough into rounds 3/8 inch thick.
- Bake biscuits 15 to 20 minutes, until golden around edges.
- Cool on a wire rack.
Yield: About 6 dozen cookies.
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