Gluten-free buckwheat, ginger and chocolate chip cookies

makes16
25 minutes

Ingredients

  • 110g of butter
  • 150g of light muscovado sugar
  • 1 egg
  • 2 tsp ground ginger
  • 150g of buckwheat flour
  • 1/2 tsp bicarbonate of soda, check the label for gluten-free
  • 1/2 tsp salt
  • 100g of dark chocolate chips
  • 2 stem ginger in syrup, or 3 if you want a stronger ginger taste

Method

1
In a mixing bowl, cream together the butter and sugar until light and fluffy, then gradually whisk in the egg
2
Add in the ground ginger, buckwheat flour, bicarbonate of soda and salt. Stir together thoroughly until the mixture comes together into a dough, then fold in the chocolate chips and chopped stem ginger
3
Cover the bowl with cling film and transfer to the fridge to chill for half an hour
4
Preheat the oven to 180˚C/gas mark 4 and line 2 baking trays with baking parchment
5
Roll the mixture into golf ball-sized rounds between your palms and place on your prepared baking trays, with a good gap between each one to allow for spreading
6
Bake for 12-15 minutes, until lightly golden. Leave to cool slightly, before transferring to a wire rack to cool completely