{"id":278584,"date":"2017-11-27T16:55:00","date_gmt":"2017-11-27T15:55:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/aperitif-shortbread-with-buckwheat-hazelnut-and-cheese"},"modified":"2017-11-27T16:55:00","modified_gmt":"2017-11-27T15:55:00","slug":"aperitif-shortbread-with-buckwheat-hazelnut-and-cheese","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/aperitif-shortbread-with-buckwheat-hazelnut-and-cheese\/","title":{"rendered":"Aperitif shortbread with buckwheat, hazelnut and cheese"},"content":{"rendered":"
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\nWhen I published my recipe for buckwheat and mushroom crozets (recipe HERE<\/a>), I had made a buckwheat crumble for the occasion that I find delicious. The idea came to me to propose a version in shortbread for the aperitif. The proportions are different to suit a dough that I can roll into a sausage, which I then cut into slices. These naturally gluten-free shortbreads are just the way I like them: crispy and tasty. I added a little sugar, which goes perfectly with the cheese in the recipe. Amazing and original! <\/div>\n<\/div>\n
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\nRecipe for 380g of shortbread :<\/div>\n<\/div>\n
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