• Buckwheat recipes

recette Kerjeanne biscuits

 picto kerjeanne


350 g of PGI Brittany-made buckwheat flour® 
240 g of soft butter
210 g of sugar
75 g of egg yolks



    •   Mix the butter and sugar, then add the flour and egg yolks.

    •  Roll the dough into 5/6 cm wide sausages using cling film, then cool in the fridge until it is hard enough to cut into slices.

    •  Cook for about 15 min in an oven heated to 170/180°C.




Recipe elaborated by the Kerjeanne biscuit manufacturers


Defence and Management Organisation
Blé Noir Tradition Bretagne
Cométias - PA de Ronsouze
Tèl: +33 (0)2 97 73 35 68