This was my first time baking with buckwheat flour and I’m a convert! It has a deep and nutty flavor that plays well with the chestnut cream. Unlike all purpose flour which only serves to form other cookies, buckwheat flour becomes one of the main flavors of these cookies.
Ever since I first tried crème de marrons, I’ve wondered how it would taste in cookie form. I finally got around to testing it out, and I’m glad I did! I’ll warn you though: these are addictive!
Crème de Marrons Cookies with Fig Jam
1/2 cup butter
1/2 cup brown or white sugar
1 packet of vanilla sugar (optional)
1/2 cup crème de marrons
1 tsp vanilla (if you have no vanilla sugar)
3/4 cup buckwheat flour
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
Preheat oven to 350°F/180°C. Cream together the butter and sugar(s) until smooth. Add the crème de marrons and egg and mix until smooth – the batter might get weirdly lumpy but don’t panic. Add flours, baking powder, and salt and mix batter until combined. Roll dough into balls that are 1.5 inches in diameter and then chill the dough for at least 30 minutes. Bake cookies for 10 minutes. Remove from oven, and use a small spoon to create a dip in the top. Fill each indentation with fig jam. Return cookies to oven, making sure to rotate the pan the other way. Bake 7-10 more minutes, or until cookies are set and starting to brown on the bottom.