Tea Cake Recipes - Buckwheat Cookie Cakes Recipe

Ingredients

• 2/3 cup/100 g all purpose/plain flour

• 2/3 cup/100 g buckwheat flour

• 1 tbsp unsweetened cocoa powder

• 1 tsp baking powder

• 1/8 tsp salt

• 1 tbsp ground almonds

• 6 tbsp butter, softened

• 1/2 cup/100 g firmly packed soft brown sugar

• 3 large eggs

• 2 tbsp milk

• 1/2 tsp vanilla or rum extract/ essence

• 2 oz/60 g semisweet/dark chocolate, finely grated

• 2 oz/60 g white chocolate, coarsely chopped

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter two 12-cup mini muffin pans.

2. Sift the all-purpose and buckwheat flours, cocoa, baking powder, and salt into a medium bowl. Stir in the almonds.

3. Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until creamy. Add the eggs, milk, and vanilla, beating until just blended.

4. Mix in the dry ingredients and semisweet chocolate. Fit a pastry bag with a plain 1/2-inch (1-cm) tip.

5. Fill the pastry bag, twist the opening tightly closed, and squeeze out small rounds into each prepared cup.

6. Bake for 20-25 minutes, or until lightly browned and a toothpick inserted in the centers comes out clean. Cool in the pans for 3 minutes. Transfer to racks and let cool completely.

7. Melt the white chocolate in a double boiler over barely simmering water. Spoon the chocolate into a small freezer bag and cut off a tiny corner.

8. Pipe chocolate lines over the tops in a decorative manner. Let set for 30 minutes. Transfer to racks to finish cooling.