Ingredients

• 230g/9oz buckwheat flour
• plus extra for dusting
• 120g/4¼oz potato flour (also known as potato starch)
• ½ tsp bicarbonate of soda
• ½ tsp xanthan gum
• pinch sea salt flakes
• 3 heaped tsp ground ginger
• 110g/3¾oz cold unsalted butter
• cubed
• 1 large free-range egg
• 170g/5¾oz soft light brown sugar
• 2 tbsp syrup from a jar of preserved stem ginger
• 2 tbsp date syrup or maple syrup

Directions

• Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment.
• Sift the flours into a large mixing bowl and add the bicarbonate of soda
• xanthum gum
• salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar.
• Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough.
• Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template
• cut out the biscuits.
• Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely.