Chumbak
Wholegrain Chocolate Buckwheat Sables – 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 sable, a shortbread cookie is a French round shortbread cookie. Another eggless cookie, this time loaded with chocolate, and almost wholegrain, with the goodness of buckwheat {kuttu ka aata} makes for a great gift!
With wholewheat and buckwheat in this buttery chocolaty shortbread, I didn’t expect things to go so well. That they did, was amazing. I 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! I found them on Instagram and decided to bake a wholegrain version. I figured the food loving folk at Chumbak would love them too!
This Diwali sees Chumbak creating absolute magic. Take a look at some of their range. I love the fact that I can mix and match infinitely, that I can do daytime setups with flowers, do a drop-dead gorgeous one for the night, build a terrarium within like Madhuli just suggested. There is so much goodness for gifting. Wrap some baked goodies or chocolate truffles {recipe coming soon}, with them to make that perfect gift.
Chumbak retails over 75 categories across 30 plus stores pan India across formats. To buy any of these looks, a a whole lot more, do stop by here.
“This is what we live for, this is our philosophy and those big words that are synonymous with it. This is #makehappy!”
Wholegrain Chocolate Buckwheat Sablés
Ingredients
Dry mix
- 50 g wholewheat {aata}
- 50 g buckwheat
- 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
