- 1/3 cup buckwheat flour
- 1/3 cup finely grated Parmigiano-Reggiano cheese
- 1/4 cup gluten-free all-purpose flour
- 2 tablespoons butter, divided
- 1 tablespoon black sesame seeds
- 1 tablespoon fresh thyme leaves
- 3 tablespoons water, or more as needed
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
- Divide dough into 6 portions. Let dough rest for 5 minutes.
- Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
- Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.
04/17/2018
recipepes.com
Buckwheat Grissini with Real Butter (Gluten Free), recipe
PT15M
PT1H
5
455 calories
Caramel Shortbread Squares
