John Myers
Rosemary Sablés with Chestnut Flour and Seaweed
The perfect rosemary sablés with chestnut flour and seaweed recipe with a picture and simple step-by-step instructions.
- 50 g Chestnut flour with seaweed
- 20 g Buckwheat flour
- 30 g Rice flour
- 50 g Butter
- 1 Egg
- 20 g Grated Parmesan
- 0,5 tsp Fresh rosemary
- 1 pinch Salt
- First take the butter out of the fridge and let it soften.
- Mix the chestnut flour with the buckwheat flour and the rice flour, add the softened butter and the egg and knead.
- Add the grated Parmesan, rosemary and a pinch of salt and knead well.
- If you prefer the biscuit a little sweeter, you can add a little sugar or agave syrup. For the pizza lovers, a little oregano can be added for an Italian touch.
- Shape the dough into a thick roll and wrap in cling film. Then put the dough in the fridge for about 1 hour.
- Preheat the oven to 150 ° C fan oven. Cut the dough into slices and place on a baking sheet lined with baking paper.
- Now bake the biscuits for 10-15 minutes until golden brown.
- The sablés can be eaten with a chutney, cheese or straight.
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