Accueil Savory Aperitif shortbread with buckwheat, hazelnut and cheese

Aperitif shortbread with buckwheat, hazelnut and cheese

Difficulté : Easy
Catégorie : Savory
Cout : Low cost
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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