Soba Bolo Recipe

Method5 steps · about 40 min

1. 1

   Step 1: Preheat the oven to 180°C (350°F).

2. 2

   Step 2: Sift together 70 g buckwheat flour, 50 g cake flour and ¼ teaspoon baking powder.

   Uses 70 g buckwheat flour · 50 g cake flour · 1/4 tsp baking powder

3. 3

   Step 3: Separate the 2 eggs into clean bowls of yolks and whites. Whisk the yolks with 50 g sugar for about 2 minutes. Beat the whites, add the remaining 50 g sugar and whip to stiff peaks. Gently fold the yolk mixture into the meringue, then fold in all the sifted flour mixture until no dry flour remains; avoid overmixing and deflating the batter.

   Uses 2 eggs · 50 g sugar for the yolks · Remaining 50 g sugar for the egg whites · Sifted buckwheat/cake-flour and baking-powder mixture

4. 4

   Step 4: Transfer the folded batter to a piping bag fitted with an 8–9 mm (⅓-inch) round tip. Line a baking sheet with a silicone baking mat. For each flower-shaped cookie, pipe five small dots about 8–9 mm wide, barely touching one another. Pipe the remaining batter in the same way, leaving space between flowers.

   Uses Folded buckwheat meringue batter

5. 5

   Step 5: Bake each tray in the preheated oven for about 12–15 minutes, until the cookies are browned and set. Let them cool before serving so they become crisp. This makes one batch.

   Flower cookies, per tray · 14 minUses Piped flower-shaped raw cookies