Beloved Sydney bakery AP Bakery shares its recipe for its Christmas cookies. These buckwheat ginger spiced biscuits are a riff on traditional gingerbread biscuits and feature sugar, spice and all things nice.
“We toast buckwheat groats and then mill to create a fine flour,” says AP Bakery’s Dougal Muffet. “[But] you can toast buckwheat flour to create the same effect.”
These ginger biscuits make for great baked Christmas gifts, plus they’re quick and easy to make.
Ingredients
Method
1.Sift buckwheat flour into a large frying pan; cook, stirring continuously over medium heat until toasted and lightly golden (4-5 minutes); set aside to cool.
2.Sift toasted buckwheat flour with flour, spices, baking powder and bicarbonate of soda into a large bowl.
3.Melt butter in a small saucepan over medium heat (1 minute). Transfer to a large bowl and cool slightly. Add sugars, egg and yolk and, using a whisk, stir gently until combined. Add sifted dry ingredients and fold until combined.
4.Preheat oven to 180ËšC. Grease and line 3 large oven trays with baking paper. Place extra raw sugar in a large shallow bowl. Divide cookie dough into 10 (about 90gm) portions. Roll each portion into a ball then coat in raw sugar. Place on prepared trays, pressing cookies flat to approximately 8cm round (leaving 5cm between each to allow for spreading).
5.Bake, swapping trays halfway through cooking, until golden around edge and small cracks appear on top (15 minutes). Cool on trays, then store in an airtight container until required. Biscuits will keep for 7 days in an airtight container. Gift as desired.
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