Gluten -free buckwheat shortbread: a revisited Breton classic

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.

Preparation time 15 mins

Cooking time 20 mins

Rest time 30 mins

Total time 1 hr 5 mins

Cooking method: traditional

Difficulty: beginner

Ingredients

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

Read it online: https://glutenevasion.fr/recette/sables-au-sarrasin-sans-gluten-un-classique-breton-revisite/