Buckwheat & Sourdough Swedish Gingerbread Cookies
This unique recipe combines the timeless essence of ginger, cinnamon, and cloves with sourdough discard, and nutty buckwheat and soft wheat flours. This recipe was adapted with the addition of buckwheat and soft wheats and less sugar to make a more wholesome gingerbread cookie. Each bite offers a perfect balance of spicy sweetness and subtle tanginess, making these cookies an irresistible treat during the festive season or any time you crave a comforting indulgence.
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Servings: 4 dozen 2 inch cookies
Ingredients
- 227 g butter 1 cup
- 100 g cane sugar 1/2 cup
- 110 g brown sugar 1/2 cup
- 1 egg
- 80 g sourdough discard unfed, scant 1/3 cup
- 10 grams baking soda 1 1/2 teaspoons
- 30 ml boiling water 1 ounce
- 230 g all-purpose flour 2 1/3 cups
- 100 g buckwheat flour heaping 3/4 cup
- 100 g soft wheat flour heaping 3/4 cup
- 4 grams cinnamon 2 teaspoons
- 3 grams fine sea salt 1/2 teaspoon
- 2 grams ginger 1 teaspoon
- 2 grams allspice 1 teaspoon
- 1 gram cloves 1 teaspoon
- 1/2 teaspoon Black pepper essential oil
- 2 pinches cardamom, ground
- 15 ml molasses 1/4 ounce
Instructions
- Cream butter, sugar, and brown sugar until light and fluffy.
- Beat in the egg and then gently mix in sourdough starter.
- Mix baking soda with boiling water and add molasses (mixture will fizz).
- In a separate bowl, whisk together all-purpose flour, buckwheat flour, soft wheat flour, spices, salt, pepper, and cardamom.
- Add dry ingredients alternately with the soda-water, molasses mixture to the butter mixture, mixing until combined.
- Chill dough for at least an hour (or overnight).
- Let the dough sit out to warm until it's pliable enough to roll.
- Preheat your conventional oven to 375°F (190°C) or a convection oven to 350°F (175°C).
- Roll out the dough to 1/4 inch thickness and cut into desired shapes.
- Place the cookies on a baking sheet and bake in the preheated convection oven for about 10 minutes in a convection or 14 minutes in conventional or until golden brown.
- Let cool on a wire rack before consuming or decorating.
Notes
- Sticky Dough: The dough will be fairly sticky. Dust with more AP flour if it does not seem to come together to make a brick of dough for chilling; after chilling the dough should be easier to manage, but will require more flour to roll.
- Sourdough Flavor: The sourdough discard adds depth of flavor and subtle tanginess to the cookies. Chilling the dough overnight will further ferment and add more sourdough flavor to your dough.
- Sourdough Substitute: If you do not have discard, substitute equal amounts of flour and water.
- Re-Soften Dough Time: If the dough is thoroughly chilled overnight, it might take 1-2 hours for it to soften enough for rolling so be sure to plan accordingly.
- Cookie Softness: Adjust the baking time according to your oven and desired cookie texture.