Buckwheat Rocks

Preparation info

  • Difficulty


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By James Viles

Published 2016

  • About


  • 100 g ( oz) butter
  • 300 g (10½ oz) buckwheat
  • 500 g (1 lb 2 oz) icing (confectioners’) sugar


Melt the butter in a pan over medium heat and then toss in the buckwheat. Sift the icing sugar over the buckwheat in small batches, tossing so it’s fully coated. Keep the pan on the heat and use a wooden spoon to stop the buckwheat sticking. When all the sugar has been added, remove from the heat and leave to cool.