Recipe for soba boro cookies, the delicious Japanese pastries ideal for tea
The Japanese sweet world is very particular, with specialties as beautiful as they are delicious that are little like Western ones. But the influence of other cultures has also left its mark on the Japanese country, developing recipes such as these soba boro cookies, or the curious Neapolitan spaghetti, which are already typical.
The term soba refers to buckwheat or buckwheat, better known by noodles of the same name. These cookies are therefore characterized by combining this gluten-free cereal with common wheat, giving them a very special texture, crisp and smooth, with a slightly toasted flavor. Its traditional shape of small flowers connects with the careful Japanese aesthetics and makes them ideal to serve visitors.
It is not necessary to have the same cutter to enjoy this recipe, although it is recommended to choose a small mold, and above all take care that when stretching the dough, it is no more than 2-3 mm thick. So that they do not break when forming, it is essential to let the raw dough cool for at least two hours in the fridge.
IngredientsFor 50 units
- Pastry flour 80 g
- Buckwheat flour (buckwheat) 100 g
- Light brown sugar (golden, not very dark) or panela 100 g
- Chemical yeast 3 g
- Egg 1
- Melted butter 30 g
How to make Japanese soba boron cookiesDifficulty: easy
- Total time 40 m
- Elaboration 30 m
- Cooking 10 m
- Repose 2 h
Mix the flours in a container with manual rods, add the sugar, the yeast and mix well. Form a hole and add the egg, combine a little and incorporate the butter, melted but not very hot.
Work until you have a homogeneous and ready dough, pour over a large piece of plastic film, cover and flatten with the roller; finish wrapping with the plastic and leave in the fridge for at least two hours.
Preheat the oven to 180º C and prepare one or two trays with parchment paper. Roll out the dough on a lightly floured surface, leaving about 2 mm with the rolling pin. Cut the cookies into the desired shape -traditionally small flowers- and distribute them on the trays.
Bake for about 10 minutes, making sure they don't start to burn off the edges. They should be golden brown by the use of buckwheat flour and brown sugar. Transfer to a wire rack and allow to cool completely.