Accueil Sweet Black Wheat Shortbread from Portsall

Black Wheat Shortbread from Portsall

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
If you go one day to Portsall, in the Finistère north there is little chance that you will find these small shortbread. So why this name? Simply because I developed the recipe in this Breton village! So today I offer you this recipe for cookies. I wanted to gather in a cookie, all the ingredients of the Breton pancakes and galettes: buckwheat, white flour, eggs, sugar, salted butter and milk. The result is surprising, because we are rarely used to find sweet cookies with buckwheat flour , but I find these shortbread totally addictive! And it’s an opportunity to taste the inimitable flavor of this non-grass plant. 
These shortbread will be better after 2 or 3 days in an airtight box! 

Recipe for the Portsall pancakes:

-170g of sugar
-80g of flour
-170g buckwheat flour
-30g of milk powder
-130g of semi-salted butter
-1 egg
-1 pinch of baking powder
Put the white flour, baking powder and buckwheat flour in a bowl.




In a separate bowl (or in the bowl of a food processor), place the semi-salted butter, egg, milk powder and sugar.


Start mixing well to obtain a cream. 



Add the flour mixture in one go. 



Mix just enough to blend the dough without overworking .



For this step, you don’t need a dough plunger, but I just want to show a new technique to get identical shortbread. This can be used for any cupcake recipe. I place the dough in a gun, then chill the gun for at least 1 1/2 hours.
Preheat the oven to 180°C.
Without the plunger, simply roll out the dough and cut with a cookie cutter. 



Press twice for a shortbread.



We then have enough thickness. 


Then cut off the excess dough with a knife. 



Place shortbread on a baking sheet lined with parchment paper. If you wish, you can print a pattern on the top. These cookies will taste just as good with or without! 




This Chinese flower pattern (originally a mooncake mold) fits right in with the Breton spirit!



Bake the cookies for 10-15 minutes at 180°C. Let cool on a wire rack and store in an airtight lock&lock box. These shortbread will be better after 2 or 3 days in an airtight box! 

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