Walnut & Honey Buckwheat Biscuits
A healthier snack to reach for when those afternoon hunger pangs strike, these delicious little treats are made with honey, buckwheat flour and ground almonds, then topped with honey coated walnuts.
Tip: for a lighter option (and a perfect biscuit for dunking) leave off the honey & walnut topping.
Walnut, Honey & Buckwheat Biscuites
Yield: 34 biscuits
For the biscuit dough
170g buckwheat flour
1/2 tsp (3g) baking soda
1/2 tsp ground ginger
35g almond meal
Tip: the ginger flavour is subtle; if you don’t like it leave it out, if you do, feel free to add a little more.
For the topping
60g walnuts, chopped
For the biscuits
Preheat oven to 180°C/350° F/Gas Mark 4 and line a tray with baking paper.
Melt the butter and honey in a saucepan over medium heat until lightly bubbling, then set aside to cool slightly.
Sift the buckwheat flour, almond meal, ground ginger and baking soda in a bowl and stir to combine, then add the cooled butter and honey mixture and work into a dough.
Wrap the dough in cling film and refrigerate for around an hour.
Take the dough from the fridge and allow it to warm up before rolling – you want it warm enough to work with without cracking.
Cut the dough into rounds using a cookie cutter or oiled water glass, and then place them onto the prepared baking tray. Only cut out enough dough rounds to fill your tray, and then wrap the remaining dough back up in cling film until you are ready to make the next batch.
For the topping
Place the chopped nuts in a bowl and set aside.
Melt the butter and honey in a saucepan over medium heat, then pour the combined melted mixture over the nuts and stir to combine. Allow to cool slightly before placing a teaspoon on top of each biscuit.
Bake the biscuits in the preheated oven for 8 – 10 minutes.
2 thoughts on “Walnut & Honey Buckwheat Biscuits”
I will try these as a rolled cookie. Roll the dough into a log and slice and bake. I’m not a good roller…lol