This recipe uses Jack Berry™ Amaranth Flour and White Buckwheat Flour from the Gluten Free range, they are both registered with the Vegan Society UK and certified by Coeliac UK. Amaranth flour is rich in protein with a nutty flavour and White Buckwheat flour is highly nutritious and easy to digest. These cookies are so easy to make and the dough is easy to handle. Totally tasty and a great accompaniment your afternoon cuppa.
Note: The ingredients can be modified to make it a great Vegan recipe
3 tbsps Gluten Free Buckwheat Flour (or other GF flour)
½ cup brown sugar
¼ cup soft butter (or vegan butter)
1 tsp baking powder
2 eggs (or equivalent)
½ tsp ground cinnamon
Pinch of salt
Preheat the oven to 160°C (Fan) 180°C/350°F/Gas Mark 4.
Place the flours, sugar, cinnamon, baking soda and salt in a large mixing bowl and stir to combine the ingredients.
In a separate bowl melt the butter slightly and whisk together with the eggs.
Add the wet ingredients to the dry ingredients and mix with a spoon until the dough is smooth and not sticky.
Divided the mixture in to 14 small balls and place them on a greased baking tray or a tray covered with parchment. Flatten the dough slightly and place the tray in the centre on the oven for 10 – 12 minutes until they are slightly brown and still soft to touch.
Allow to cool slightly, removed the cookies from the tray and place them on a wire rack to cool down fully.