Buckwheat Butter Recipe Ideas

Breton Buckwheat Butter Shortbread

Serves 6:

  • 120g / ½ cup flour
  • 80g / 1/3 cup sugar
  • 110g ¼ lb Bordier buckwheat butter
  • 1 egg yolk, beaten
  • 1 packet vanilla sugar

Preparation:

  1. Preheat the oven to 200°C / 400°F / gas mark 6.
  2. Cream the butter with the sugar until it whitens in color. Fold in the egg yolk delicately.
  3. Slowly add the flour and vanilla sugar until the dough becomes nicely homogenized. Refrigerate 1 hour.
  4. Place one tablespoon of dough per shortbread on a greased cookie sheet (or one covered in parchment paper). Make sure that each will have enough room around it to spread as it bakes.
  5. Bake for around 20-25 minutes until the shortbread is golden brown. Remove from the oven and, using a glass, cut each one into even, regular shapes.

Our tip:  save the shortbread cut-offs to make a crumble!

Buckwheat Butter Chocolate Lava Cake

Serves 6:

  • 150 g / 1/3 lb baker’s chocolate
  • 90 g 6 tbls sugar
  • 80g 1/3 cup Bordier buckwheat butter
  • 2 tbls flour
  • 4 eggs

Preparation:

  1. Preheat the oven to 240°C / 475°F / gas mark 9.
  2. Melt the chocolate and the butter together over a double boiler.
  3. Cream the eggs and sugar until it whitens in color.
  4. Add the flour, then the melted chocolate and butter. Grease 6 individual ramequins.
  5. Fill the ramequins and bake for 10 minutes.
  6. Turn the cakes out half cooked and serve immediately.