Gluten-free buckwheat and chocolate chip shortbread biscuits

Made with Baking Help - Dark Chocolate Chips

Makes approx. 30 biscuits.
An original l'Ecole Gourmet Valrhona recipe.

1 step

Recipe Step by Step



110g Eggs
200g Buckwheat flour
50g Cornstarch (Maïzena)
12g Baking powder
240g Creamed butter
125g Brown sugar
180g Dark chocolate chips
180g 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 sheet.

Bake at 340°F (170°C) in a fan-assisted oven for approx. 18-20 minutes.