Gluten-Free Basil Sugar Buckwheat Tea Cookies
Delicate gluten-free tea cookies featuring fragrant basil sugar and a blend of buckwheat, corn flour, and tapioca starch. The unusual combination of basil with butter creates subtly herbal cookies perfect for afternoon tea or as an elegant accompaniment to light desserts. These tender cookies offer a unique twist on traditional tea biscuits, with the basil providing an unexpected aromatic note that pairs beautifully with the nutty buckwheat flour. The mixture of alternative flours creates a lovely texture that's both crisp and tender.
Ingredients
- ½ cup butter, soft
- ⅓ cup basil sugarregular sugar1:1dietary
reduces herbal flavor
- 2 eggs
- ⅓ cup buckwheat flour
- 1 cup yellow corn flour
- ⅝ cup tapioca starch
- ⅓ cup cane sugar
Instructions
- 1
Preheat oven to 350F and line baking sheet with silpat or parchment paper
- 2
Whisk soft butter with basil sugar until creamy paste forms
- 3
Whisk eggs into butter mixture
- 4
Mix all flours together in separate bowl
- 5
Add flour mixture slowly to butter mixture until soft silky dough forms
- 6
Add remaining cane sugar and mix well, then form into ball
- 7
Roll dough flat and cut shapes with cookie cutter
- 8
Transfer to baking sheet and bake for 10 minutes
Tips
Make sure butter is properly softened for easy creaming with the basil sugar to achieve the right texture
Mix flours thoroughly before adding to wet ingredients to ensure even distribution and prevent lumps
Don't overbake - cookies should be just set but still tender when removed from oven
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and refrigerated, or shaped cookies can be frozen for up to 1 month
Serve at room temperature with tea, coffee, or light desserts
Common Mistakes
Use room temperature butter to avoid lumpy mixture
Don't add flours all at once to prevent tough dough
Watch baking time carefully as gluten-free cookies can go from perfect to overbaked quickly
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
reduces herbal flavor
FAQ
Can I make my own basil sugar?
Yes, blend fresh basil leaves with granulated sugar in a food processor until fragrant and let sit overnight before using.
What if I don't have all these flours?
You can substitute with a commercial gluten-free flour blend, though texture may vary slightly from the original recipe.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze for up to three months.