When you think of Brittany, you have in mind the image of buckwheat and salted butter. Although traditional Breton shortbreads are made with wheat flour, this gluten -free version with buckwheat proves that “black wheat” can also be used in sweet version. These shortbreads, both crunchy and slightly crumbly, have a particular rustic flavor but perfect for a snack or accompany a tea or coffee. Easy and quick to prepare, this recipe respects Breton traditions and is suitable for followers of a gluten -free diet as well as curious gourmet. Discover this variation of gluten -free shortbread without delay.

Gluten -free buckwheat shortbread: a revisited Breton classic

France

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Preparation time 15 mins Cooking time 20 mins Rest time 30 mins Total time 1 hr 5 mins

Difficulty: Beginner

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 150 g buckwheat flour

• 80 g brown sugar

• 100 g half-salted butter (at room temperature)

• 2 egg yolks

• 1 tbsp of water (if necessary to bind the dough)

Preparation

1. 1- In a bowl, mix the buckwheat flour and brown sugar.
2. 2- Incorporate the half-salt butter cut into pieces and work the dough with your fingers until you get a sandy texture.
   
3. 3- Add the egg yolks one by one and mix until the dough is homogeneous. If necessary, add a tablespoon of water to bind.
4. 4- Form a ball, wrap it in cling film, and let stand in the refrigerator for 30 minutes.
5. 5- Preheat the oven to 180 ° C (Th. 6).
6. 6- Make between 12 and 15 dough balls and spread out in a circle in the palm of your hand.
7. 7- Place the shortbread on a baking sheet covered with baking paper.
   

8. 8- Bake 15 to 20 minutes, until they are golden. Leave to cool on a rack before tasting.

   

Keywords: Gluten -free Breton -free Breton shortbreads, buckwheat recipe, salt butter shortbread, gluten -free Breton cookies, buckwheat cookies

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