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145g Buckwheat Flour
97g Buckwheat Flakes
48g Light Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
100g Butter, Cold and Cubed
Ice Cold Water as Needed
Makes 24 biscuits.
1. Add the dry ingredients to a bowl and shake until combined.
2. Rub in the Butter and crumble together with hands until it forms a lumpy, dry breadcrumb like mixture. Add a Tbsp of Cold Water and mash together with fork. Keep adding Water and mixing until a soft sticky Dough is formed. Form into a ball, cover and leave in the fridge for half an hour.
3. Preheat the oven to 190c (Fan) and line a baking tray with greaseproof paper. Dust a work surface with Flour and roll out the dough, reworking as necessary, to a 3mm thickness. Cut out rounds of about 2 1/2 inches and place onto the prepared tray.
4. Bake in the oven for 12-14 minutes, turning halfway, until the edges start to turn brown and then flip over the biscuits and cook for another 2 minutes. Remove to a wire-rack to cool completely.