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1
Cut the butter into 5 g pieces, put it into a heat resistant bowl, and microwave for 30 seconds at 500 W to soften (until it's soft enough that you can put your finger in it easily).
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2
Beat the butter lightly, add the sugar, and mix well with a whisk (you don't have to use a hand mixer since it's a small amount).
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3
Whip to incorporate air until the mixture turns white.
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4
Add 1 tablespoon of soy milk into Step 2, and mix well with a whisk.
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5
Add 1 more tablespoon of soy milk.
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6
The mixture may separate, but it will blend together as you keep mixing.
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7
Add all of the buckwheat flour into the bowl from Step 3 (I don't sift the buckwheat flour, but you can sift it if you like).
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8
Switch to a rubber spatula, and fold it in.
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9
The mixture will become crumbly.
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10
Once the mixture starts to form small crumbs, add 1 scant tablespoon of soy milk.
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11
Bring the mixture together, pressing it with the rubber spatula, and then mix it with your hands.
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12
Bring it together, and wrap with cling film.
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13
Let the dough rest in the fridge for a half day to overnight.
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14
The dough is better when rested for at least 6 hours so that it will be smoother, and easier to cut out into shapes.
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15
It's easy to work with this dough if you tear half of the dough into bits and place them under a piece of cling film to roll it out into 3 mm thick.
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16
Cut out shapes, and place them on a baking tray.
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17
(Keep the other half in the fridge.)
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18
During the Step 8, preheat the oven to 160C.
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19
While the first batch are baking for 12-13 minutes at 160C, take out the other half of the dough, and cut out shapes.
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20
If the biscuits are well baked, they should be crispy right after baking.
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21
If the biscuits are thick, and soft after baking, bake for a further 2-3 minutes.
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22
Once they are done baking, transfer to a metal rack to cool.
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23
Bake the second batch in the same way, and they are done!
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24
If you have 2 baking shelves in your oven, you can bake them at the same time.
