I declare April a month of biscuits!
Or should I say next four weeks will be filled with recipes for great, sweet and sour biscuits, scones and shortbreads. Because who doesn’t love a good cookie, right?
First goes a recipe that is new in my repertoire but already made a name for it. Buckwheat biscuits taste a bit different than other cookies you might have ate. They have a spicy halva taste and go great whit strong tea or chai. This taste is a result of using only buckwheat flour.
Originally there was a bit of plain flour in the recipe but I changed that for two reasons. Buckwheat flour if gluten free, so those sweet babies are great for people with gluten problem. Secondly, they are just healthier in this version and still perfectly tasty.
280 g buckwheat flour
125g of sugar cane
teaspoon baking powder
pinch of salt
20g sugar for sprinkling
Mix softened butter with sugar and cane sugar. Add egg, both types of flour and salt. Knead the dough fast and put it in the fridge for an hour.
Roll the dough to a thickness of 5 mm. Cut out biscuits and sprinkle them with 20 g of cane sugar.
Bake for 20 minutes at 180 degrees.
That’s it folks. Enjoy!