Salted Lavender Chocolate Buckwheat Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 heaping tbsp Lavender, dried

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 70 225 g chopped bittersweet chocolate
  • 1 1/2 tsp Baking powder
  • 45 g Buckwheat flour
  • 170 g Muscovado sugar, light brown
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 30 g Butter, unsalted

Found on bakingmagique.com

Ingredients

• 225 g chopped bittersweet chocolate(70%)
• 30 g unsalted butter
• 1 heaping tbsp of dried lavender
• 45 g buckwheat flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, at room temp
• 170 g light brown muscovado sugar
• 1 1/2 tsp vanilla extract

Directions

• Place a small saucepan filled with 1 in / 2,5 cm of water over medium heat and bring to a simmer.
• Place the chocolate, butter and dried lavender buds in a heatproof bowl and set over the sauce pan, make sure that the bottom of the bowl doesn’t touch the water. Once the chocolate and butter has melted, take off the heat and let cool slightly.
• In a small bowl, whisk the buckwheat four, baking powder and salt and set aside.
• Place the eggs in a separate bowl and beat with an electric hand mixer on medium high, adding the sugar a little bit at a time until all the sugar is incorporated.
• Turn the mixer to low and add the melted chocolate-butter-lavender mixture and vanilla extract. Then mix in the flour mixture until well combined. (Since there’s no gluten you won’t risk overworking the dough). The dough will be very soft and loose but that’s normal, it will firm up as it chills.
• Refrigerate the dough in the mixing bowl until it is just firm to the touch, about 30 min.
• Preheat the oven to 350°F / 180°C and line 2 baking sheets with parchment paper. Remove the dough from the fridge and scoop small cookies with a rounded table spoon onto the baking sheets, spread the cookies about 2 in / 5 cm apart.
• Top each mound of dough with a few flakes of sea salt(as you can see in the pictures I like to have a lot of salt on my cookies), pressing gently so it adheres.
• Bake for 8 to 10 minutes, until the cookies have puffed up and have a smooth bottom and rounded top.
• Remove the baking sheets from the oven and let cool slightly, then transfer to a wire rack and let cool completely.