Abstract: In the present study, the preparation technology of jujube buckwheat biscuits was researched using wheat flour, buckwheat powder, jujube extract as the main raw materials and soft sugar, egg, corn oil as auxil-iary materials, and the formula of jujube buckwheat biscuits were optimized by single factor experiments and L9（ 34） orthogonal test. The results showed that the optimal formula of jujube buckwheat biscuits was deter-mined as follows: wheat flour of 50 g, buckwheat flour of 5 g, jujube extract of 5 g, sugar of 4 g, whole egg liquid of 6 g, corn oil of 10 g, milk of 15 g, baking soda of 0.5 g, yeast of 0.5 g. The baking temperature was180 ℃ for surface fire and 160 ℃ for bottom fire. After baking for 5 min, these biscuits were turned over and continue baking for 5 min. The biscuits prepared under the recipe and technology presented brown and yellow color, crisp and delicious with strong jujube fragrance. The results could provide reference for the preparation of health biscuits.