• Handpicked Harrogate

Gluten-free buckwheat, ginger and chocolate chip cookies

by Victoria Glass for Great British Chefs


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


In a mixing bowl, cream together the butter and sugar until light and fluffy, then gradually whisk in the egg

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

Cover the bowl with cling film and transfer to the fridge to chill for half an hour, reheat the oven to 180˚C/gas mark 4 and line 2 baking trays with baking parchment

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

Bake for 12-15 minutes, until lightly golden. Leave to cool slightly, before transferring to a wire rack to cool completely