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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course Snack
Cuisine French
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}
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