100% Buckwheat Flour Diet Biscuits

Name: 100% Buckwheat Flour Diet Biscuits
Yield: 40 servings
Cuisine: American
Ingredients: 100 grams Buckwheat flour; 20 grams Unsalted butter; 20 grams Raw cane sugar; 2 tbsp and 1 tablespoon Soy milk (or milk)

cookpad.japan @cookpad_jp

I love biscuits I wondered if I could make biscuits using buckwheat flour, and after many trails, I finally could make delicious biscuits They have a crunchy texture and will fill you up. You'll get addicted to thr texture and taste. A little bit of high quality butter and sugar goes a long way.

Whip the butter and sugar to incorporate air until pale.
Roll out the dough as thinly as possible. Don't roll out the whole dough, but tear it off into a small piece to make 2-3 biscuits at a time, and roll it out to cut out shapes.
You can use sifted plain flour instead of buckwheat flour. Recipe by Rararu-

cookpad.japan @cookpad_jp

Saved

Ingredients

40 servings

100 gramsBuckwheat flour
20 gramsUnsalted butter
20 gramsRaw cane sugar
2 tbspand 1 tablespoon Soy milk (or milk)

Saved

Steps

1

Cut the butter into 5 g pieces, put it into a heat resistant bowl, and microwave for 30 seconds at 500 W to soften (until it's soft enough that you can put your finger in it easily).
2

Beat the butter lightly, add the sugar, and mix well with a whisk (you don't have to use a hand mixer since it's a small amount). Whip to incorporate air until the mixture turns white.
3

Add 1 tablespoon of soy milk into Step 2, and mix well with a whisk. Add 1 more tablespoon of soy milk. The mixture may separate, but it will blend together as you keep mixing.
4

Add all of the buckwheat flour into the bowl from Step 3 (I don't sift the buckwheat flour, but you can sift it if you like).
5

Switch to a rubber spatula, and fold it in. The mixture will become crumbly. Once the mixture starts to form small crumbs, add 1 scant tablespoon of soy milk.
6

Bring the mixture together, pressing it with the rubber spatula, and then mix it with your hands. Bring it together, and wrap with cling film.
7

Let the dough rest in the fridge for a half day to overnight. The dough is better when rested for at least 6 hours so that it will be smoother, and easier to cut out into shapes.
8

It's easy to work with this dough if you tear half of the dough into bits and place them under a piece of cling film to roll it out into 3 mm thick. Cut out shapes, and place them on a baking tray. (Keep the other half in the fridge.)
9

During the Step 8, preheat the oven to 160℃. While the first batch are baking for 12-13 minutes at 160℃, take out the other half of the dough, and cut out shapes.
10

If the biscuits are well baked, they should be crispy right after baking. If the biscuits are thick, and soft after baking, bake for a further 2-3 minutes.
11

Once they are done baking, transfer to a metal rack to cool. Bake the second batch in the same way, and they are done! If you have 2 baking shelves in your oven, you can bake them at the same time.