Ingredients:
225g (1 1/2C) Buckwheat flour
1/2tsp salt
1/2tsp cinnamon
1/2tsp (mixed spice (used nutmeg)
115g (1/2C) cubed ghee and coconut oil (50:50)
115g (1/2C) Rapadura / Xylitol (50:50)
85g (1/4C) currents
25g (2tbsp) chopped mixed peel
1 egg lightly beaten or your preferred egg-replacer
Water – just enough to make a stiff dough (wasn’t required, added extra flour)
Method:
Sift and mix the Buckwheat flour, salt, cinnamon, and mixed spice.
Rub in ghee and coconut oil.
Stir in rapadura and xylitol, and mix well, add currents, chopped mixed peel, lightly beaten egg, and use your hands to bring it together to form a ball of stiff dough – add additional water or flour as required.
Knead together for about 1 minute.
Wrap in cling film and refrigerate/chill for 1 hr.
Preheat oven to 400F / 200C / Gas Mk 6
Dough may need reworking on taking out of fridge, if it is particularly hard.
Cut dough in half and roll out thinly (thickness of a current), flouring well (it needs lots).
Cut into large rounds.
Place biscuit rounds on greaseproof lined baking tray and place in the oven.
Bake for 8 to 10 minutes, until edges start to brown. Note: avoid over cooking, plus or minus 2 minutes makes a lot of difference – beware of burning at the edges.
Cool on a wire tray, or eat whilst still warm!
Store in an airtight container (if any are left).
225g (1 1/2C) Buckwheat flour
1/2tsp salt
1/2tsp cinnamon
1/2tsp (mixed spice (used nutmeg)
115g (1/2C) cubed ghee and coconut oil (50:50)
115g (1/2C) Rapadura / Xylitol (50:50)
85g (1/4C) currents
25g (2tbsp) chopped mixed peel
1 egg lightly beaten or your preferred egg-replacer
Water – just enough to make a stiff dough (wasn’t required, added extra flour)
Method:
Sift and mix the Buckwheat flour, salt, cinnamon, and mixed spice.
Rub in ghee and coconut oil.
Stir in rapadura and xylitol, and mix well, add currents, chopped mixed peel, lightly beaten egg, and use your hands to bring it together to form a ball of stiff dough – add additional water or flour as required.
Knead together for about 1 minute.
Wrap in cling film and refrigerate/chill for 1 hr.
Preheat oven to 400F / 200C / Gas Mk 6
Dough may need reworking on taking out of fridge, if it is particularly hard.
Cut dough in half and roll out thinly (thickness of a current), flouring well (it needs lots).
Cut into large rounds.
Place biscuit rounds on greaseproof lined baking tray and place in the oven.
Bake for 8 to 10 minutes, until edges start to brown. Note: avoid over cooking, plus or minus 2 minutes makes a lot of difference – beware of burning at the edges.
Cool on a wire tray, or eat whilst still warm!
Store in an airtight container (if any are left).
