180g buckwheat flour
1 levelled tsp baking soda
110g unsalted butter room temperature
In a bowl mix flour, baking soda and salt. Cream butter with muscovado and sugar. Mix flour, egg and creamy butter until it all comes together. Roll out the dough between two sheets of cling wrap (1/2cm). Put dough in freezer for 10-15 minutes.
Preheat oven to 200*C (fan).
Transfer the dough on a baking paper and using a cookie cutter or a knife cut out shortbreads to the desired shape and remove the remaining dough around shortbreads. Bake for 12-15 minutes or until nicely golden.
Remove from oven and transfer gently on a cooling rack until cooled and firmed up.