Ingredients
- 230 g Buckwheat flour (plus extra for dusting)
- 120 g Potato flour (also known as potato starch)
- 0.5 tsp Bicarbonate of soda
- 0.5 tsp Xanthan gum
- 1 pinch Sea salt flakes
- 3 tsp Ground ginger (heaped)
- 110 g Butter
- 80 g Black treacle
- 50 g Golden syrup
- 50 g Caster sugar
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110 g
Butter
(Vegan alternative)
Alternative: plant-based butter
Instructions
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Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two baking trays.
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Mix together the buckwheat flour, potato flour, bicarbonate of soda, xanthan gum, salt and ginger in a large bowl.
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Melt the butter, black treacle, golden syrup and sugar in a pan over a low heat. Stir well to combine.
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Pour the melted mixture into the flour mixture and mix well to form a dough. If the dough is too soft, add a little more buckwheat flour.
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Lightly flour a work surface with buckwheat flour. Roll out the dough to a 5mm/¼in thickness and use gingerbread men cutters, or other festive cutters, to stamp out biscuits.
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Carefully transfer the biscuits to the prepared baking trays and bake for 12-15 minutes, or until golden-brown.
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Remove from the oven and leave to cool on the baking trays for a few minutes before transferring to a wire rack to cool completely.
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Decorate the gingerbread biscuits with icing, if desired.
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