Baby buckwheat bars from Dorie's Cookies (page 84) by Dorie Greenspan

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

Accompaniments: Milk chocolate ganache glaze and filling; Chocolate glaze

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

  • fultre on November 28, 2022

    Homey cookie with a very unusual dry/sandy texture. B and I both enjoyed these. Used Valrhona caramelia, but thought the special subtle flavor of that chocolate was overpowered by the strong buckwheat flavor. Next time will use a more standard (read cheaper) chocolate.

  • e_ballad on September 25, 2021

    I think the texture is an acquired taste. DG describes as “pleasingly dry”, we found them more ‘kitchen-sponge-like’. Not our thing.

  • Jviney on April 15, 2018

    I admit these grew on me...I didn’t love them at first, but they got better and better.

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