Valrhona Gluten-free Buckwheat & Chocolate-Chip Shortbread
-
Easy
This recipe was created by Valrhona.
Ingredients Serves: 30
- 110g eggs
- 200g buckwheat flour
- 50g cornflour
- 12g baking powder
- 240g creamed butter
- 125g brown sugar
- 180g Valrhona dark chocolate chips
- 180g milk chocolate
Method
- Cream the butter and sugar until smooth. Add the eggs and mix. Sift in the buckwheat flour and baking powder and mix.
- Finally, mix in the milk and dark chocolate chips. Roll small, uniform balls and place on a baking tray.
- Bake at 170°C in a fan-assisted oven for approx. 18-20 minutes.
© Speciality Cooking Supplies Limited 2024
