IRCA | BUCKWHEAT SHORTBREAD GLUTEN FREE

BUCKWHEAT SHORTBREAD GLUTEN FREE

Gluten free shortcrust pastry with buckwheat flavor

Difficulty level

Ingredients

TOP FROLLA GLUTEN FREE g 850
unsalted butter 82% fat g 350
eggs g 210
buckwheat flour g 200
raw sugar g 100
Final composition

-Mix all the ingredients in a planetary mixer with the leaf.
- Roll out the pastry between 2 sheets of baking paper and roll it to the desired thickness and place in the refrigerator to rest for at least 2 hours.
- Bake as usual (for shortbread biscuits 6mm thick, bake in a convection oven for 10 minutes at 160 ° C and another 10 minutes at 150 ° C)

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker

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It's possible to substitute AVOLETTA with DELINOISETTE

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