ingredients

100 g of buckwheat flour
100 g of chestnut flour
80 g of milk chocolate
100 g of split butter
1/2 sachet of vanilla sugar
60 g of brown sugar
1 egg
1 tbsp. to c. baking soda

Steps

Step 1

Preheat the oven to 180 ° C (item 4). Sieve together, through a fine strainer, both flours and baking soda. Add the 2 sugars, the egg, then the butter to obtain a homogeneous ball. Roll it in pudding (18-20 cm long), surround it with film, let rest at least 1 hour in the fridge.

2nd step

Place the unwrapped pudding on a floured plan, cut into slices with a knife. Place them on a baking sheet covered with baking paper, bake for 12-15 minutes. Peel with a wide spatula, put the shortbread on a grid: they will harden on cooling.

Step 3

Melt the chopped chocolate over very low heat; as soon as it is soft to heart, remove from the fire, turn to smooth. Dip quickly shortbread one by one on one side, draw a grid with a fork. Let cool and harden.

tips

Instead of baking soda, baking powder may be suitable if it does not contain wheat flour and, therefore, gluten. In organic shops (Biocoop), we can find baking powder based on sodium bicarbonate, potassium bitartrate and starch, without phosphates or gluten.

In front of the uncertainty which invades us concerning the presence or not of phthalates and bisphenol A in plastic materials called food, I reassure myself by replacing the film by paper cooking.