When we think of Brittany, we picture buckwheat and salted butter. While traditional Breton shortbread is made with wheat flour, this gluten-free buckwheat version proves that buckwheat can also be used in sweet treats. These shortbread cookies, both crisp and slightly crumbly, have a distinctive rustic flavor, perfect for an afternoon snack or to enjoy with tea or coffee. Quick and easy to prepare, this recipe respects Breton traditions and is suitable for both those following a gluten-free diet and curious food lovers. Discover this gluten-free shortbread variation today!.

Gluten-Free Buckwheat Shortbread: A Breton Classic Revisited

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 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Servings

• 150g of buckwheat flour

• 80g of brown sugar

• 100g of semi-salted butter at room temperature)

• 2 egg yolks

• 1 tablespoon 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 semi-salted butter cut into pieces and work the dough with your fingers until you obtain a sandy texture.
   
3. 3. Add the egg yolks one by one and mix until the batter is smooth. If necessary, add a tablespoon of water to bind.
4. 4- Form a ball, wrap it in cling film, and let it rest in the refrigerator for 30 minutes.
5. 5- Preheat the oven to 180°C (gas mark 6).
6. 6- Make between 12 and 15 balls of dough and spread them into a circle in the palm of your hand.
7. 7- Arrange the shortbread cookies on a baking sheet lined with parchment paper.
   

8. 8- Bake for 15 to 20 minutes, until golden brown. Let cool on a wire rack before enjoying.

   

Keywords: gluten-free Breton shortbread, buckwheat recipe, salted butter shortbread, gluten-free Breton biscuits, buckwheat biscuits

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