- 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
- 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.