Rose Citrus Cookies with Himalayan Tartary Buckwheat Flour | a recipe

Jul 1

Recipe: Rose Pistachio Buckwheat Shortbread Cookies

(adapted from Cortney Burns’ Nourish Me Home)

Cut the butter into ½ in cubes and chill until very cold.
In a food processor, pulse nuts until they're finely chopped. Add all ingredients except for rose petals and egg yolk. Pulse to combine, then slowly add butter and keep pulsing just until the dough holds together but is still crumbly. Add the egg yolk and pulse a couple more times to incorporate.
Stir in rose petals, if using.
Scrape the dough onto a sheet of parchment paper and roll it into a roughly 1½ in thick log. Refrigerate until fully chilled or tightly wrap and freeze for up to
2 weeks.
To bake: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cut the dough into ½ in slices and bake until set but still slightly soft, 15 to 20 minutes.
Serve with rose tea.

This is the world's FIRST EVER commercial, certified organic, US-grown harvest of Himalayan Tartary Buckwheat. This small-batch artisanal flour has been milled and packaged in the Northern Appalachia region of upstate New York.
Location matters! Himalayan Tartary Buckwheat thrives in many places, but produces higher levels of certain nutrients when exposed to the cold. It’s one of the reasons all the farms in our co-op are in Northern latitudes.
This flour is loaded with over 100 immune-active nutrients. That means you’re getting a major dose of plant-based immunity benefit in every bite.
Himalayan Tartary Buckwheat covers all the bases. In addition to its polyphenols, it’s got the protein, prebiotics, antioxidants, and resistant starch to make it an all-around nutrition superstar.
This flour can take the heat! Research shows that baking with Himalayan Tartary Buckwheat flour actually enhances levels of certain polyphenols.
Not only is this flour 100% organic, it's also grain-free, gluten-free, dairy-free, vegetarian, and Non-GMO.