Buckwheat sounds scary if you are trying to avoid gluten. Despite its name, buckwheat is not wheat. It’s a seed rather than a grain, which means it’s gluten-free. Buckwheat flour gives these cookies a delicious flavor and a soft, chewy texture. You probably won’t be able to tell these are gluten-free cookies; they are just that tasty. I love ginger, and if I’m going to make a ginger cookie, I want the ginger flavor to have a nice punch. These cookies are perfect for that over-the-top, spicy, ginger flavor.
Gluten-Free Triple Ginger Cookies
- 110g of butter
- 130g of light brown sugar
- 1 egg
- 2 tsp ground ginger
- 150g of buckwheat flour
- 1/2 tsp baking soda, check the label for gluten-free
- 1/2 tsp salt
- 1 cup crystallized ginger, chop into pieces
- 4 stem ginger in syrup, rinse excess syrup off and chop into pieces
- In a mixing bowl, cream together the butter and sugar until light and fluffy, then gradually whisk in the egg.
- Add in the ground ginger, buckwheat flour, baking soda and salt. Stir together thoroughly until the mixture comes together into a dough, then fold in the chopped crystallized ginger and stem ginger. Again, be sure to rinse off the excess syrup from the stem ginger.
- Cover the bowl with cling film and transfer to the fridge to chill for half an hour.
- Preheat the oven to 350˚F and line 2 baking trays with baking parchment.
- Roll the mixture into golf ball-sized rounds between your palms and place on your prepared baking trays, with a good gap between each one to allow for spreading.
- Bake for 12-15 minutes, until lightly golden. Leave to cool slightly, before transferring to a wire rack to cool completely.
Where to find stem ginger
Stem ginger is a product from the UK and can easily be found on Amazon marketplace: https://www.amazon.com/dp/B01A616MJA/ref=cm_sw_em_r_mt_dp_U_LKDnDbVQZ7P08