Buckwheat biscuits rosemary Chèvre

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Looking for something to make up for the sweet snacks generally served for the holidays, I came up with this recipe for a gluten-free cookie that just about anyone can enjoy. Play around with the idea of ​​the shortbread, but take a tasty twist by reducing the sugar and replacing half the butter with chèvre. The addition of rosemary adds a fragrant note and elevates these cookies to a whole new level. -I eat well

  • 2 cups

    buckwheat flour

  • 8 tablespoons


  • 1 tsp


  • 1/2 cup


  • 1/2 cup


  • 2 tsp

    Chopped fresh rosemary

  • 6 tablespoons

    cold water

  1. Mix the flour, sugar and salt to combine well. Pour into the bowl of a food processor and add the chèvre, butter and rosemary. Process until completely combined and mixture begins to clump together. With the food processor running, slowly add cold water in a steady stream. Process until the mixture begins to form a dough. Turn off the food processor. Place the mixture in a bowl or on a clean counter. Knead until a smooth dough is formed. Wrap in plastic wrap and chill for 30 minutes or freeze for 15 minutes, until cool but not rock solid.

  2. Divide the dough in half. Sprinkle the counter with a light layer of buckwheat flour. Roll out the dough into a uniform layer, about 1/8 thick, turn the dough over and sprinkle both sides with additional flour during the unfolding process to prevent sticking. Cut with the cookie cutter of your choice. Place the raw cookies on a parchment lined cookie sheet about 1/4 "apart. Bake 10 to 12 minutes until lightly browned. Cool completely. Repeat with the remaining dough. Any remaining dough can be rolled several times. Since buckwheat contains gluten-free, this dough will not harden with rewinding.

  3. Makes 75-85 small cookies. Store in an airtight container for up to 2 weeks.


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