Author Notes: Derived from the Japanese soba (buckwheat) and the Portuguese bolo (cookie), Japanese people now use boro a word to describe many kinds of round and rustic cookies. I can’t think of any American baked goods with the texture of these cookies. They have the lightness of meringue, but with a toasty and substantial crunch.
Soba-boro are traditionally shaped like little flowers, but I figured that a little adaptation wouldn’t hurt the taste. The resulting cookies were exceedingly plain looking and brown, but that didn’t stop my brother and me from fighting over the last batch. —Chihiro Tomioka
Makes: 60 (small) cookies
extra large egg
grams light brown sugar (light demarera, muscovado, etc.)
grams buckwheat flour
grams all-purpose flour
teaspoon baking soda
- Melt butter over low heat and set aside to cool. Whisk egg and sugar together until lightly foamy. Add buckwheat flour, all-purpose flour, and baking soda. Use a wooden spoon (or your hands), to incorporate the flour. Drizzle in the butter and knead lightly until the dough coheres. It should feel slightly tacky.
- Wrap dough and refrigerate for at least 2 hours.
- Preheat oven to 350° F. Remove dough and divide into two. Return one half to the refrigerator.
- Lightly dust a Silpat (or sheet of parchment paper) with buckwheat flour and roll half of the dough into to a thickness of about 1-2 millimeters. Cut out shapes and bake for about 10 minutes. The cookies will be slightly browned around the edges and will feel puffy to the touch. They will crisp up as they cool. Repeat.
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