Chocolate buckwheat cookies from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 193) by Pippa James and Michael James (AU)

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

    Requires refrigeration for 6 hours or overnight. Can substitute vanilla paste for vanilla pods, and rye flour or spelt flour for buckwheat flour.

  • e_ballad on July 16, 2019

    If you’re a cookie dough fan, this is the chocolate biscuit for you. A chewy exterior & soft gooey centre. Pushing the cooking time further will result in scorched biscuits.

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