We took this traditional Japanese cookie recipe and added our CBD-infused Soba Buckwheat elixir to make these delightful treats just that much better. Enjoy a new tradition this holiday season! Find the ingredients below, then watch the video to see how easy it is to make these wonderfully fun and healthy cookies.
Soba Buckwheat Cookies
Cookie Ingredients:
- 1 extra large egg
- ½ C light brown sugar
- ½ C buckwheat flour
- ⅓ C all-purpose flour
- 1/2 tsp baking soda
- 2 tbsp butter
Soba Icing Ingredients:
- 2-3 tbsp THD Soba Buckwheat tea
- Dash of ground cinnamon
- ½ tsp vanilla extract
- 1 C confectioner’s sugar
Extra Ingredients for Decorations
- Food coloring
- Confectioner’s sugar
- Milk
Directions:
- Whisk eggs and brown sugar together until lightly foamy.
- Add buckwheat flour, all-purpose flour and baking soda. Use a spatula to incorporate the flour. Add in melted butter and knead lightly. Should feel slightly tacky.
- Wrap dough in plastic wrap and refrigerate for at least 2 hours. Can refrigerate overnight.
- Remove dough and let soften for 20 minutes.
- Preheat oven to 350° F.
- Lightly dust flour and roll half of the dough into a thickness of about ¼ inch.
- 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.
- Drizzle Soba icing completely covering each cookie. Allow to cool and harden.
- Combine confectioner’s sugar and milk to make icing. Mix food coloring to whatever color you want and slowly drizzle over for decoration. Top with soba tea.
