It was not so easy to find traditional Japanese cookie. But I managed to spot this adorable little flower shaped cookie from the Kansai district near Kyoto. In Japan it is an everyday cookie that is known for keeping and traveling well. The Japanese can be quite traditional about the way their foods looks so you will almost always see this cookie in the form of a flower with a hole in the centre. It is a nice crunchy cookie that I like especially because it is not overly sweet. Soba boro are easy to bake and they do stay fresh and crunchy very long. After 2 weeks in my cookie tin they still tasted great and they had kept their bite. The buckwheat and the browned butter give the cookie a subtle nutty taste. Once you start eating it is difficult to stop. So hide the cookie tin if you are watching your weight! I just sent the recipe to my Japanese sister in law and am curious if the cookies will pass the test… If you like this cookie, try my variation: soba boro cookie with ginger and gomasio
Soba boro from Japan
for about 25 koekjes
75 grams butter
200 grams buckwheat flour
200 gram cake flour
6 gram baking powder
pinch of salt
225 gram (light) muscovado sugar
Use room temperature eggs. If you have cold eggs, leave them in some hot water for about 5 minutes to warm up. Melt the butter in a saucepan en keep on medium heat until the solids start to brown. Burnt butter tastes terrible so keep an eye on your pan! Take the pan from the stove and leave to cool down slightly. Sift the buckwheat flour, the flour and the baking powder in a large bowl. Add the sugar and break the eggs in the bowl. Add the butter and about 4 tablespoons of cold water. Quickly knead the mixture into a ball. Add some more water if the dough is still crumbly.
Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour, but preferably 1 night. Roll out the dough to 1/4 cm on a lightly dusted piece of baking paper . I spread some cling film over the dough before I started rolling it out. It won’t stick and you don’t have to use a lot of flour so the dough stays nice and moist.
Preheat the oven to 170 °C (338°F) . Use a cookie cutter to cut out the cookies or draw a flower on baking paper and cut out the shape to use to cut around with a sharp knife. Cut out the hole in the centre (I used an appel corer). Cover a cookie sheet with baking paper and put the cookies (and the cookie holes!) on. Leave a little space for them to spread. Bake the cookies for about 10 min. or until they are golden. Take them out of the oven and let them cool down on the cookie sheet.
This post is also available in: Dutch