When I published my recipe for buckwheat and mushroom crozets (recipe HERE), I had made a buckwheat crumble for the occasion that I find delicious. The idea came to me to propose a version in shortbread for the aperitif. The proportions are different to suit a dough that I can roll into a sausage, which I then cut into slices. These naturally gluten-free shortbreads are just the way I like them: crispy and tasty. I added a little sugar, which goes perfectly with the cheese in the recipe. Amazing and original!
Recipe for 380g of shortbread :
- 175g wholemeal buckwheat flour
- 45g of grated parmesan cheese
- 35g of powdered hazelnuts
- 20g of sugar
- 3g of salt
- black pepper from the mill
- 95g of semi-salted butter
- 20g of water
Pour in a container, the wholemeal buckwheat flour, the parmesan, the powdered hazelnuts, the sugar, the salt and the pepper of the mill. For the hazelnuts, I chopped them in a blender. If the powder is not perfect, nothing serious and so much the better in fact, because there will be small pieces of hazelnut visible!
Mix and add the semi-salted butter.
Mix to a sandy texture.
Pour in the water and mix to obtain a homogeneous paste. No risk of over-mixing, as there is no gluten.
Roll into a uniform sausage of 3-4cm diameter. Chill in cling film for at least 2 hours.
Cut 8mm thick slices. We see here the small pieces of hazelnuts.
Place them on a baking sheet.
Bake them for 20 minutes at 180°C.
Let them cool on a rack and then store them in an airtight box. They are perfect for the aperitif!
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