Buckwheat butter cookies from The Violet Bakery Cookbook (page 108) by Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coconut sugar for palm sugar.

  • Melyinoz on November 15, 2020

    I, too, had problems with this recipe. I used cold butter but could not get a course sand consistency. My dough ended up incredibly sticky and the only way I could get it into any semblance of two logs was to put it between baking paper and kind of manipulate it into shape. It was too sticky to roll. So my cookie shapes were way off and the consistency of the baked cookie looked very different to the photo. Maybe my buckwheat flour was finer or maybe it was too warm in the kitchen at 20 degrees Celsius. Update: I didn’t try these as I am trying to lose COVID kilos, but my neighbour told me to never, ever make these again as she inhaled them all in one sitting. What an endorsement.

  • LindaAphoto on November 29, 2017

    I have no idea what happened, my cookies spread completely thin when I baked them, and they did not hold together, even after cooling. I did bake them from the freezer. And I carefully measured all ingredients on my scale. The butter to flour ratio from the beginning threw me off a bit. Don't know if anyone else has had this issue. The flavor however, was delicious.

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