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.
Ingredients
Dry mix
- 50 g wholewheat {aata}
- 50 g buckwheat
- 50 g plain flour
- ½ tsp baking soda
- ¼ 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