Thursday, 3 March 2011

Savoury Buckwheat Biscuits

Serves - 8-10 biscuits 
Free from - Wheat, gluten*, milk, egg, soya*, nut, peanut *depending on which milk alternative is used 
100g (3½ oz) buckwheat flour 
⅛ tsp salt 
1 ½ tsp wheat-free baking powder 
30g (1oz) milk/soya free margarine (Pure sunflower)
60ml (2fl oz) milk alternative (rice or oat milk but not gluten free if oat milk is used)

  • Preheat oven to 190°C / 375 °F / Gas mark 5 
  • Sift together flour, salt and baking powder at least twice 
  • Rub in the margarine 
  • Make a well in the centre and gradually pour in the milk, stirring to form a soft dough 
  • Turn onto a floured board and roll out to 1 cm/ ½ in thick 
  • Cut into rounds, arrange on a greased baking sheet and bake for 10-15 minutes 
Serving suggestions - With margarine & jam or small rounds with cucumber slices and half a cherry tomato 

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