Serves - 8-10 biscuits
Free from - Wheat, gluten*, milk, egg, soya*, nut, peanut *depending on which milk alternative is used
Ingredients
- 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)
Method
- 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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