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Last active March 14, 2024 09:00
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Gluten-Free Buckwheat Sablé Cookies


  • 100g buckwheat flour
  • 50g white sugar
  • 50g salted butter
  • Pinch of salt, to taste
  • Big pinch of cinnamon, to taste (note: Cassia type cinnamon, or what you’d find in a Swedish grocery store)
  • Big pinch of cardamom powder, to taste
  • 1 medium size free-range egg


  1. Prep the Dough:
    • Make sure the butter is room temperature, or warm it slightly in the microwave on low setting for 10-20 seconds. It should not be runny or too soft to touch, just not rock solid.
    • In a bowl, combine butter and sugar with an electric mixer. It may turn into clumps. That’s ok.
    • Use a wooden spoon to mix a little more if needed.
  2. Mix Other Ingredients:
    • Mix in the egg, flour, salt and spice powders. It will be fairly clumpy and you may need to mix further with a wooden spoon or even using your hands.
    • Shape the dough into a sausage like cylinder, about 4-5cm in diameter.
    • Use tinfoil to tightly wrap the dough so that it is smooth and round. Store in fridge for 1 hour to firm up.
  3. Bake the Cookies:
    • Preheat the oven to 200° C. Remove the dough from the fridge, dispose of the tinfoil, and cut it into small medallions about 1-2cm thick.
    • Line a baking tray with parchment and set the cookies on it, evenly spaced, and not too close together.
    • Place in oven in the bottom rack.
  4. Flip the Cookies:
    • After about 5-8 minutes, you can flip the cookies so they brown on both sides. If they aren’t nice and browned & caramelized yet, they may need another minute or two. The total baking time will range from 10-15 minutes.
    • You can move the tray to the middle rack or lower the heat if you feel the edges are getting too dark compared to the center. You may wish to test one of the cookies by breaking it in half to check the centre.
  5. Let the Cookies Rest:
    • Remove cookies from the oven once ready, and let the cookies cool completely on a wire rack before transferring to a cookie jar.



  • I prefer cooking and baking with the cinnamon powder that you’d get from Swedish products; I find it rounder than others.
  • The taste of the cookie should be a mix of sweet, peppery and nutty from the buckwheat and cardamom. However, the cardamom and cinnamon should be subtle elements. It should be a little dry and crunchy, rather than a chewy or cakey texture.
  • For a prettier looking cookie, you can try rolling the tube in granules of sugar after removing it from the fridge but before cutting it up. You may wish to slightly reduce the sugar in the mix if you do this. I haven’t tested it.
  • I’d like to experiment with different variations of this recipe, such as reducing the sweetness, and replacing the spices with other flavours (sesame, matcha, cumin seeds, or another spice depending on the desired taste profile). I am not sure if reducing the sugar would impact the texture.
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