Gluten-Free Buckwheat Gingerbread Cookies

• 2 1/4 cups buckwheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cloves
• 1 stick unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 2 large eggs, 1 at room temperature
• 1/3 cup buckwheat honey
• 2 tablespoons finely grated peeled fresh ginger

1. In a medium bowl, sift the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves.
2. In a large bowl, using an electric mixer, beat the butter at medium speed until creamy.
3. Add the sugar and beat until fluffy, 3 minutes.
4. Beat in 1 egg and the honey and ginger.
5. At low speed, beat in the dry ingredients in 3 additions, just until combined.
6. Turn the dough out onto a work surface and pat it into a 6-inch round.
7. Wrap in plastic and refrigerate for 4 hours or overnight.
8. Preheat the oven to 375.
9. Line 2 baking sheets with parchment paper.
10. Turn the dough out onto a lightly floured work surface.
11. Divide it into 6 equal pieces.
12. Form each piece into a 6-inch-long log; if the dough is sticky, wet your hands slightly.
13. Transfer 3 logs to each baking sheet, spacing them 3 inches apart.
14. In a small bowl, beat the remaining egg and brush it all over the logs.
15. Bake for 12 to 15 minutes, until the logs are springy to the touch.
16. Transfer to a rack to cool completely.
17. To serve, slice the logs on the diagonal into 1/2-inch-thick cookies.

flour, baking powder, baking soda, cinnamon, nutmeg, kosher salt, ground cloves, unsalted butter, brown sugar, eggs, buckwheat honey, fresh ginger

Taken from www.foodandwine.com/recipes/gluten-free-buckwheat-gingerbread-cookies (may not work)