Bio-Oz Crunchy Buckwheat Biscuits GF

Try this easy to make, no fuss biscuit recipe from Irene - Cooking without Gluten.

Ingredients

• 200g Bio-Oz buckwheat flour
• 100g unsalted butter
• 80g sour cream (I used 36% fat Coles brand)
• 80g raw sugar (white is fine as well)
• 10g vanilla sugar
• sesame seeds
• milk
• demerara sugar

Takes 15 minutes prep, 16-18 minutes cooking time , serves 48-50 small biscuits.

Instructions

1. Preheat oven to 180C
2. mix flour with sugar and vanilla sugar in a bowl
3. add chopped butter
4. working with your fingers rub butter into dry mixture
5. add sour cream
6. working with pastry scraper incorporate sour cream into a mixture
7. working with pastry scraper incorporate sour cream into a mixture
8. when the mixture transforms into small wet lumps, combine them and make a dough ball
9. shape the dough into a long thick rope
10. the dough will be soft and a touch sticky
11. you can refrigerate the dough if you want to make it harder, but I like working with freshly made dough
12. roll the dough over sesame seeds
13. Cut the dough first into 2 equal portions and then slice each portion into 24 pieces
14. brush dough pieces with milk and press them into demerara sugar
15. bake biscuits in reheated to 180C fan forced oven for 16 (long biscuits) or 18 minutes (round biscuits), baking time depends on your oven and biscuit thickness, both trays can be baked simultaneously
16. let biscuits rest on a tray for 3-4 minutes, transfer them to a wire rack to cool down completely

Enjoy their nutty flavour and crunchy texture!

For more great recipes check out Cooking without Gluten

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