Raisins and Buckwheat Flake Cookies

Ingredients

• 110 g Unsalted butter (softened, paste-like consistency)
• 200 g Brown sugar (brown sugar)
• 150 g Whole grain buckwheat flakes (can be replaced with oat flakes)
• 70 g All-purpose flour (sift before incorporating)
• 1 piece Egg (large size, at room temperature)
• 0.5 tsp Ground cinnamon (half teaspoon)
• 0.5 cap Liquid vanilla extract (about ½ teaspoon)
• 1 tsp Baking powder (baking powder)
• 100 g Raisins (unsweetened, coarsely chopped)

Instructions

1. Soften the butter

   Cut the butter into small cubes and place it in a microwave‑safe bowl. Heat on low power for 30 seconds, then check the consistency. Repeat if necessary until you achieve a paste‑like texture.

   Time: PT1M

2. Cream the butter and brown sugar

   Add the brown sugar to the softened butter. Using a whisk, mix until you obtain a smooth and slightly frothy mixture.

   Time: PT2M

3. Add the vanilla and egg

   Pour in the vanilla extract then the whole egg into the mixture. Whisk again until everything is well incorporated.

   Time: PT1M

4. Final creaming

   Continue beating the mixture for 1 to 2 minutes to obtain an airy dough.

   Time: PT2M

5. Add the flakes and raisins

   Fold the buckwheat flakes and raisins into the dough using the spatula, distributing them evenly.

   Time: PT2M

6. Sift the dry ingredients

   In another bowl, sift the flour, cinnamon, and baking powder. Add this mixture to the center of the dough and gently fold in with the spatula until no flour traces remain.

   Time: PT2M

7. Prepare the baking sheet

   Preheat the oven to 180 °C. Line a baking sheet with parchment paper.

   Time: PT2M

   Temperature: 180°C

8. Shape the cookies

   Using a tablespoon, drop dough mounds onto the sheet, spacing them about 5 cm apart. If desired, use a 4 cm cookie cutter to form slightly flattened circles.

   Time: PT5M

9. Baking

   Place the sheet in the oven and bake for 12 to 15 minutes, until the edges are golden and the center remains slightly soft.

   Time: PT13M

   Temperature: 180°C

10. Cooling

    Remove the sheet from the oven, transfer the cookies to a cooling rack, and let them cool completely before serving or storing.

    Time: PT10M

Nutrition Facts

Calories

230

Protein

2.5 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Brown sugar: White sugar + molasses, Cane sugar
• Instead of Whole grain buckwheat flakes: Oat flakes, Quinoa flakes
• Instead of All-purpose flour: Wheat flour, Rice flour
• Instead of Egg: Flax egg (2 tbsp water + 1 tsp ground flax seeds)
• Instead of Ground cinnamon: Nutmeg
• Instead of Liquid vanilla extract: Vanilla sugar
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Raisins: Dried cranberries, Chopped dried apricots

Equipment Needed

• Microwave
• Mixing bowl
• Whisk
• Silicone spatula
• Sieve
• Baking sheet
• Parchment paper
• Cooling rack
• 4 cm cookie cutter (optional)
• Tablespoon (for portioning)

Critical Steps — Do Not Skip

• Soften the butter without melting it
• Cream the butter and brown sugar until a frothy texture is achieved
• Sift the flour, cinnamon, and baking powder
• Bake at 180 °C for 12‑15 minutes while monitoring color

Chef Tips from the Video

• Lightly sprinkle granulated sugar on top before baking for a crunchy finish.
• Add a pinch of salt to enhance the sweet flavor.
• Use toasted buckwheat flakes for a richer aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap individually and freeze for up to 2 months.

Room temperature: At room temperature, up to 3 days in a sealed container.

Make-Ahead Tips

• The dough can be prepared ahead of time and refrigerated for 30 minutes before baking.
• Baked cookies keep well for 3 days at room temperature or 5 days in the refrigerator.