Black Wheat Shortbread from Portsall

If you go one day to Portsall, in the Finistère north there is little chance that you will find these small shortbread. So why this name? Simply because I developed the recipe in this Breton village! So today I offer you this recipe for cookies. I wanted to gather in a cookie, all the ingredients of the Breton pancakes and galettes: buckwheat, white flour, eggs, sugar, salted butter and milk. The result is surprising, because we are rarely used to find sweet cookies with buckwheat flour , but I find these shortbread totally addictive! And it’s an opportunity to taste the inimitable flavor of this non-grass plant. 

These shortbread will be better after 2 or 3 days in an airtight box! 

Put the white flour, baking powder and buckwheat flour in a bowl.

Start mixing well to obtain a cream. 

Add the flour mixture in one go. 

Mix just enough to blend the dough without overworking .

For this step, you don’t need a dough plunger, but I just want to show a new technique to get identical shortbread. This can be used for any cupcake recipe. I place the dough in a gun, then chill the gun for at least 1 1/2 hours.

Preheat the oven to 180°C.

Without the plunger, simply roll out the dough and cut with a cookie cutter. 

Press twice for a shortbread.

We then have enough thickness. 

Then cut off the excess dough with a knife. 

Place shortbread on a baking sheet lined with parchment paper. If you wish, you can print a pattern on the top. These cookies will taste just as good with or without! 

This Chinese flower pattern (originally a mooncake mold) fits right in with the Breton spirit!

Bake the cookies for 10-15 minutes at 180°C. Let cool on a wire rack and store in an airtight lock&lock box. These shortbread will be better after 2 or 3 days in an airtight box!