(30-40 pieces)

1 tsp ground ginger
1 dl brown whole cane sugar
100gr soft salty butter
1 tbsp light syrup

Measure all ingredients into a bowl and mix.

½ tsp baking soda
½ tbsp warm water

Mix together in a separate cup.

2 ½ dl buckwheat flour

Add alternately the flour and liquid, little by little, to the sugar-butter mix.
Blend the ingredients well after adding flour or liquid.

1 dl finely chopped candied ginger

Add to the dough and mix it all well together.
Roll the dough into a roll of 2-3 cm diameter and wrap into cling film.
Leave in the refrigerator for 30-60 minutes.
Take the hardened roll from the refrigerator and cut 3mm thick slices.
Place the slices on a backing sheet covered with baking paper.
Bake in the preheated oven at 200°C for 5-7 minutes.
Leave on baking sheet until completely cooled.

Enjoy!