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Gourmet
Gluten-free buckwheat and chocolate chips shortbread biscuits
Made with Baking Help - Dark Chocolate Chips
An original l’École Gourmet Valrhona recipe
1 stepMakes approx. 30 biscuits
Recipe Step by Step
Step01
SHORTCRUST PASTRY
110 g Eggs
200 g Buckwheat flour
50 g Cornflour
12 g Baking powder
240 g Creamed butter
125 g Brown sugar
180 g DARK CHOCOLATE CHIPS
180 g MILK CHOCOLATE CHIPS
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 340°F (170°C) in a fan-assisted oven for approx. 18-20 minutes.
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 340°F (170°C) in a fan-assisted oven for approx. 18-20 minutes.
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