Toasted buckwheat and chopped chocolate sablés from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 266) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaClark on October 15, 2021

    Agree with Zosia. These are shortbread with a difference.

  • Zosia on June 04, 2016

    Melt-in-your-mouth cookies with a bit of crunch and an interesting nutty flavour from the toasted buckwheat flour. Rather than re-rolling and chilling scraps of dough, I avoided scraps altogether by using one of the author's tricks of putting the dough into ziplock freezer bags (1/2 batch per large bag), rolling it out (to a scant 1/4"), chilling it then cutting into rectangles/squares.

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