Gluten-free buckwheat and chocolate chip shortbread biscuits

Cream the butter and sugar until smooth. Add the eggs and mix. Sift in the buckwheat flour and baking powder and mix.
Finally, mix in the milk and dark chocolate chips. Roll small, uniform balls and place on a baking sheet. Bake at 340°F (170°C) in a fan-assisted oven for approx. 18-20 minutes.