Buckwheat Sablés with Chocolate Chips

Prep time 15m + at least 3 hours to chill and soften again | Cook time 12m | Total time 3h 30m + | Servings 24

INGREDIENTS

1 cup buckwheat flour 1 cup spelt flour ¼ tsp salt 225g unsalted butter, at room temperature - soft ½ cup coconut or rapadura sugar 1 tsp. vanilla extract 1 egg yolk 1/3 cup dark chocolate, roughly chopped - or chocolate chips

METHOD

1. In a medium bowl, whisk together the spelt flour, buckwheat flour and salt.
2. In a large mixing bowl, cream together the butter with the sugar and vanilla until fluffy, about 1 minute.Then add the egg yolk- beat to combine.
3. Add the flours and chopped chocolate all at once and beat until just incorporated.
4. Transfer the dough onto a floured working surface and, with your hands, form the dough into a long log about (5cm in diameter). The dough is dense, so if you find it too hard to shape in one long log, shape it in two short logs. Wrap the log tightly in plastic wrap and refrigerate at least two hours
5. Pre-heat your oven to 180°C and line two baking sheets with parchment paper.
6. Place the coins on the baking sheets, at least 4cm apart.
7. Bake for 12 minutes or until the sablés are golden brown underneath. Take out of the oven, leave the sablés on the sheet for 2 minutes and transfer them onto a cooling rack.

Enjoy x

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