Do you remember these biscuits?
I used to go through time periods where these biscuits would be the staple of my diet. Whether they were plain, chocolate covered, chocolate & caramel covered, dipped in coffee or milk.
It’s safe to say I would live on them every now & then. Especially if I hadn’t had time to make a packed lunch before work.
Not to mention that these little things make the perfect crust for so many different desserts. Banoffee pie, cheese cake, keylime pie. I mean seriously, who would have thought one cookie could do so much.
Well, I hadn’t realized just how much I was missing these until Mel started asking me for banoffee pie. He’s got some mad craving for it that he just can’t seem to shake, and since I’m making it for him, I’m going to be darn sure that there will be a piece with my name on it too.
Selfish, I know, but I have sugar cravings too ya know! Not to mention my outright refusal to post up anything that isn’t gluten-free these days. Again, selfish I’m sure, but I also would like to believe there’s a crowd out there who have all the same cravings I do, combined with the frustration of not being able to find them in a GF format.
So go on, make these… enjoy them for what they are, love them for what they are, and then once you’ve had your fill, make another batch for the banoffee pie I’ll post up soon.
Ingredients: makes 24
- 100g gluten-free oat flour
- 100g buckwheat flour
- 1 tsp baking soda
- 0.5 tsp salt
- 50g light brown sugar
- 100g unsalted butter, room temp
- 1 egg yolk
- 1 tbs milk
1. in a large bowl, put the buckwheat, oat, baking powder, salt & brown sugar & mix until combined. Add in the butter, milk & egg yolk & kneed until it forms a ball. The dough may seem a little wet at first, but it will absorb the extra moisture when it is resting.
2. flatten the ball of dough into a disc (this will making rolling it out easier), wrap in plastic wrap & refridgerate for an hour.
3. dust a countertop generously with buckwheat flour & roll out the dough to 3mm thick. Cut the dough into discs (I used a 5cm cutter) & place on a parchment lined baking tray about 1cm apart. Bake in a pre-heated overn for 15 minutes @ 180°C.
4. once done, allow to cool for five minutes & then transfer to a wire rack to finish cooling. Seal in an airtight container for storing, cookies will keep for a couple of weeks.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.