This recipe came about as a spin-off from testing Buckwheat Digestive biscuit recipes. The original recipe was for oatcakes, developed by the island manager (Bill Cowie) of Rona in the Inner Hebrides (from The Guardian website), and used oatmeal and porridge oats.
Ingredients:
145g (1 C) Buckwheat flour
145g (5oz) Buckwheat flakes
1tsp salt
75m(5tbsp) l Extra Virgin Olive Oil
10 twists of milled Black Pepper
Boiling water, use sufficient to bring together to form a sticky dough (55ml-100ml)
Method:
Sift and mix the Buckwheat flour, add flakes, salt and pepper.
Add the Extra Virgin Olive Oil, mix together, and then add enough boiling water to bring it together to form a firm ball of dough.
Leave to rest for 5 minutes.
Preheat oven to 350F / 180C / Gas Mk 4
Roll dough out to a thickness of 5mm (1/4in), flouring well, and cut out biscuit shape using a 65mm (2 1/2in) diameter pastry (cookie) cutter (makes about 18).
Bake for 20 minutes. Then, turn over and bake for a further 5 minutes until the edges start to brown.
Remove from oven and leave to cool on a wire rack. Store in an airtight container.
Ingredients:
145g (1 C) Buckwheat flour
145g (5oz) Buckwheat flakes
1tsp salt
75m(5tbsp) l Extra Virgin Olive Oil
10 twists of milled Black Pepper
Boiling water, use sufficient to bring together to form a sticky dough (55ml-100ml)
Method:
Sift and mix the Buckwheat flour, add flakes, salt and pepper.
Add the Extra Virgin Olive Oil, mix together, and then add enough boiling water to bring it together to form a firm ball of dough.
Leave to rest for 5 minutes.
Preheat oven to 350F / 180C / Gas Mk 4
Roll dough out to a thickness of 5mm (1/4in), flouring well, and cut out biscuit shape using a 65mm (2 1/2in) diameter pastry (cookie) cutter (makes about 18).
Bake for 20 minutes. Then, turn over and bake for a further 5 minutes until the edges start to brown.
Remove from oven and leave to cool on a wire rack. Store in an airtight container.