Simple biscuits two ways - mixing up recipes
Preparation time
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A less sweet, more crumbly version of traditional kolacakor, these biscuits are great with coffee.
Recipe type: Biscuit
Serves: 30
  • 85 grams muscavado sugar
  • 80 grams vegetable oil or butter
  • 20 grams treacle
  • 1 teaspoon each of ginger and cinnamon
  • 250 gr buckwheat flour
  • 1 teaspoon baking powder
  1. Cream sugar and fat. (If using oil, this takes second: just give it a good mix.)
  2. Add in the treacle and stir carefully.
  3. In a separate bowl, mix spices, flour and baking powder.
  4. Add flour mixture to the fat and sugar mixture.
  5. Mix carefully. The dough might not hold very well - the buckwheat mixture is quite dry. You can add a tablespoon or two of water, or use pressure to keep things together.
  6. Divide into three pieces and form each into a roughly thumb-thick roll on the baking sheet, pressing the mixture into shape.
  7. Cook at 175°C (160°C in a fan oven) for 10-12 minutes. The smaller amount of fat means that these won't change shape much at all.
  8. Cut each strip into about 10 pieces while still warm.
  9. Let cool completely before eating.
Recipe by Edinburgh Foody at