Buckwheat Chocolate Chip Biscuits

These little cookies are perfect to keep on standby. They stay crunchy and delicious for as long as a month in an airtight jar , if you can keep them hidden. I'm not that fond of cookies, apart from shortbread, but these are good as an occasional treat. If you want a good quality chocolate chip cookie, using real chocolate chips, then it's best to make your own.

Gluten free cookies are more delicate than regular cookies, so it easier to make smaller cookies. They need to be cooled longer on the tray when they come out of the oven, then lift then carefully onto a cooling rack and this is also why it is better to make them small - they are easier to manoeuver. It's also important to start them the day before, so you can refrigerate them overnight.

Ingredients
200g butter, soft
2/3 cup sugar
1 vanilla pod
1 cup of gluten free flour
3/4 cup buckwheat flour
1/3 cup choc chips
pinch of salt

Mix the butter, sugar, vanilla seeds and salt together.
Add the flours and stir together.
Add the chocolate chips and mix until the dough just comes together.
Divide the mixture into two and roll out into two logs approx 30cm long, for miniature biscuits.
Wrap in cling film and refrigerate overnight or freeze until needed.

When ready to bake, preheat the oven to 180 degrees.
Slice off the cookies and lay on a baking sheet and bake until the edges begin to turn golden brown, 12 -20 minutes.
Cool on the baking sheet and then lift carefully onto a cooling rack.