Le Gruyère Reserve AOP cheeseboard with buckwheat oatcakes
Return to Recipe
Print
Ingredients
Cereals, Grains & Pasta
Store Cupboard
- 30g of buckwheat flour
- 1 tsp unrefined caster sugar
- 1/4 tsp bicarbonate of soda
- 1/2 tsp flaky sea salt
- 60g of hazelnuts, lightly crushed
- 20g of buckwheat honey
Dairy
- 30g of butter, cold
Beverages
- 60ml of hot water