• Buckwheat recipes •

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