Baking | Wholegrain Chocolate Buckwheat Sablés . . . crisp indulgent eggless Christmas cookies

“If chocolate is the answer, the question is irrelevant.”
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Wholegrain Chocolate Buckwheat Sablés … dark chocolate, a mix of wholegrain flours, a little all purpose too, brown sugar, sea salt, of course butter. All these come together to make an eggless cookie, the indulgent sablé,  a quintessential round French shortbread cookie. Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Even better since the recipe is eggless. The only sablés I’ve tried before were Dorie Greenspans famous World Peace Cookies, ones that I loved. She’s since reinvented them into an even more delicious version that I just discovered.

With wholewheat and buckwheat in this buttery chocolaty shortbread, I didn’t expect things to go so well. Can safely say these are my best chocolate shortbread cookies to date, best eggless cookies too! They’re inspired and adapted from Chocolate Sables @ The Boy Who Bakes, and HE is so good in everything he bakes! These are great for the festive cookie platter, fab for hanging off the tree and make a great gift too.I did a batch for Diwali earlier, and now a cookie cutout one for Christmas. With hand made wreaths using the perennial local ‘Mor Pankhi’, a genus of coniferous trees, it was a lot of fun. Made the wreaths for the Teabox Christmas shoot earlier in November, which was a fun & creative shoot. Here’s a peak of a couple I shot on the side, and you can see more on their website.You could always add some tea leaves into the cookies to make this a chocolate tea shortbread. Now that’s an idea I might work on. Until then, here are Wholegrain Chocolate Buckwheat Sablés, eggless cookies loaded with chocolate, and almost wholegrain, with the goodness of buckwheat {kuttu ka aata}. Great comfort food, great for the holidays.

What is your favourite Christmas cookie to bake?

Wholegrain Chocolate Buckwheat Sablés

Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine French

Servings 2 dozen

Ingredients

  

Dry mix

• 50 g wholewheat flour {aata}
• 50 g buckwheat flour
• 50 g plain flour
• 1/2 tsp baking soda
• 1/4 black truffle sea salt {or sea salt}

Wet mix

• 115 g unsalted butter, room temp
• 1 tsp vanilla extract
• 100 g brown sugar
• 125 g 52% dark chocolate ground {or finely chopped}

Instructions

 

Dry Mix

• Stir dry ingredients in a bowl to mix. Reserve.

Wet Mix

• Place butter, brown sugar and vanilla in bowl of stand mixer with paddle attachment. Whisk on medium speed for 3-4 minutes until smooth.
• Add the dry mix and ground chocolate, and mix on the lowest speed just enough for the dough to come together.{You can do this by hand to play safe}. Don’t over-mix else the cookies will become hard.
• Bring the dough together, either make a cylinder like roll, cling-wrap and chill for a couple of hours.
• Alternatively, you could always use the dough for cut out cookies.
• Preheat oven to 170C
• Place on parchment lined cookie trays
• Bake for 12-15 minutes until just firm to touch.
• Cool completely on cookie racks