Soba Bolo is a Japanese cookie made from buckwheat (Soba) flour, sugar and eggs. It is a simple cookie with a nice buckwheat aroma that has been enjoyed for years and years in Japan.
Soba Bolo’s name came from Bolo, or “cake” in Portuguese. Bolo the western dessert was brought into Japan in the 16th century by Portuguese missionaries/traders. Bolo has changed its form over time, and eventually it became one of Japan’s own sweets. Bolo in Japan today indicates more cookies than cakes, and also a kind of cookies that are light and crispy.
It is said that Soba Bolo was originally created by Japanese confectionary makers in Kyoto, but details are unknown. Buckwheat has been cultivated for centuries in Japan and using it for these cookies was quite ingenious. The flavor of buckwheat complements well the simple sweetness of the cookies. The ingredients of Soba Bolo are simple, and the flavor is somewhat rustic, but they’re quite addictive. These cookies are perfect little sweets for green tea. Make Soba Bolo for your next tea time!
- 70g buckwheat flour
- 50g cake flour
- 1/4 tsp baking powder
- 2 eggs
- 100g sugar
- Preheat the oven at 350F (180C).
- Sift together buckwheat flour, cake flour, and baking powder.
- Separate eggs in two bowls. Add half of sugar to yolks and beat with whisk for a couple of minutes. Beat egg whites, add sugar, and whip until forming hard peaks, a meringue. Fold yolk mixture into meringue, then add flour mixture and fold in. Mix until all the flour is well mixed, but do not overmix.
- Put the batter in a piping bag with a 1/3" (8-9mm) round piping tip. Place a silicon mat on a baking sheet. For each cookie, pipe on the mat five 1/3" dots barely touching each other forming a flower shape.
- Bake in the oven about 12-15 minutes or until the cookies brown.