Wholegrain Chocolate Buckwheat Sablés

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“Food is something that manages to find a way in to approximately 12 out of every 10 conversations we have at Chumbak.”
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!

It’s a good time too, at Diwali, when it’s fun to bake and gift good things. With mithai or sweetmeats dwindling in popularity, chocolate always ensures happy gifting. I like to either gift handmade truffles, nut clusters, or then cookies paired with either a lamp, a birdcage, platters, jars etc. The new Gold Collection from Chumbak, with the already beautiful existing range, makes for beautiful gifts with my cookies. Gifts I would love to receive too. Take a look!

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!

The dazzling beautiful range of lifestyle products from Chumbak, the quintessential owl included, has me smitten as you can probably see. Hoot Hoot!! I’ve been in love with their quirky designing, innovative products, Indian humour and what not! From a souvenier store for India and Indians in 2010, they’ve grown phenomenally over the past few years. Today, Chumbak is a design led lifestyle brand for products across apparel, home and accessories driven by the best philosophy ever – Make Happy!

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!”

These few products are just the tip of the iceberg. They have something for every budget, something for everyone. I picked a gold and teal line, a touch of yellow, owls galore. Oh and this wooden cake platter above. Precious like the rest of the wood accents line. Now for the recipe of these cookies!

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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 2 25

Course Snack

Cuisine French

Servings 2 dozen

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