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Cacao Nib Buckwheat Sables with Espresso Sugar


© 2023 | http://angiesrecipes.blogspot.com




© 2023 | http://angiesrecipes.blogspot.com


Sable cookies are named for the French word sablé, meaning "sandy." These slice-and-bake cookies are light, buttery and have a delicate, sandy texture. They bake up quickly and are the perfect dessert for any occasion. The coffee sanding sugar adds the extra crunch and flavour.
Cacao nibs, a healthier alternative to chocolate chips and renowned for their high levels of anti-oxidants, are made by crushing whole, organic cacao beans and their texture is comparable to chopped nuts or seeds with a subtle crunch. So, they do not melt when exposed to heat and they don't taste like chocolate.

 
  • 170 g Plain flour
  • 90 g Buckwheat flour
  • 1/4 tsp Fleur de sel
  • 150 g Unsalted butter, chopped, at room temperature
  • 110 g Caster sugar
  • 1 tbsp Vanilla extract
  • 1 Egg yolk
  • 50 g Cacao nibs
  • 50 g Demerara sugar
  • 1 tbsp Finely ground espresso powder
  • 1 Egg white, lightly beaten
  1. Combine flours with salt in a bowl. Place butter and caster sugar in a stand mixer fitted with the paddle attachment and beat on medium speed until just creamed for 1 minute. Add egg yolk and vanilla and mix until combined. Add flour mixture and cacao nibs, and beat for about 1 minute or until dough just comes together in ‘sandy’ clumps.
  2. Turn out dough onto a clean work surface. Shape into a log about 22cm long and 5cm wide. Enclose in plastic wrap and chill until just firm, at least 30 minutes or up to 2 days. Remove from refrigerator and bring to room temperature.
  3. Preheat oven to 180C/350F. Line 1 large tray with baking paper. Stir demerara sugar and espresso powder together in a bowl. Cover work surface with a sheet of plastic wrap and spinkle over espresso sugar. Unwrap the dough, brush with eggwhite and roll in the espresso sugar to completely coat.
  4. Using a warmed sharp knife, carefully slice dough into rounds about 1.2-1.5cm thick. Place them on the prepared tray and bake for 13-15 minutes or until light golden brown around the edges. Cool for 10 minutes on tray, then transfer to a wire rack to cool completely. Store, in an airtight container, for up to 5 days.

© 2023 | http://angiesrecipes.blogspot.com





© 2023 | http://angiesrecipes.blogspot.com



© 2023 | http://angiesrecipes.blogspot.com


28 comments:

DEZMOND 17/11/23 13:38

Looks nice and tasty and with buckwheat it is healty as well! I often make quick buckwheat scones for fruhstuck, you just mix three or four table spoons of buckwheat flour with a bit of salt and baking soda, one egg and a bit less than 1dcl of yoghurt, and then spoon that into five or six heaps onto the baking paper and bake for ten minutes, it is fruhstuck done for fifteen minutes.

[Reply]
Tom 17/11/23 14:33

...these look like a yummy treat!

[Reply]
Lola Martínez 17/11/23 14:39

Que ricos estos medallones dulces para la hora del café, o antes, porque a mi me apetecen ahora, si los tuviera delante te aseguro que no esperaría.

[Reply]
Jeff the Chef 17/11/23 14:51

I'm really intrigued by the espresso sugar. What lovely looking cookies!

[Reply]
Whats Cookin Italian Style Cuisine 17/11/23 15:05

These no only look amazing they sound delicious!

[Reply]
Velva-Evening With A Sandwich 17/11/23 15:34

Wowsa Angie-talk about bringing a shortbread cookie to a new level.

[Reply]
DUTA 17/11/23 16:10

You've put three kinds of flour, two kindsof sugar, egg, butter, vanilla extract; so, it should be delicious.

[Reply]
eileeninmd 17/11/23 17:19

These cookies sound delicious, a few ingredients are new to me. Take care, have a wonderful weekend.

[Reply]
David 17/11/23 18:47

Angie, I haven't had anything made with Buckwheat in more than 14 years. I used to order buckwheat pancakes for breakfast when we lived in Chicago. As for your order of organ meat...no thanks! The only exception is beef tongue which makes a nice sandwich with some quality mustard. Take Care, Big Daddy Dave

[Reply]
Bill 17/11/23 20:42

They sound and look delicious.

[Reply]
roentare 17/11/23 22:25

Such a fabulous looking in still life photography

[Reply]
Cooking Julia 17/11/23 23:35

I love their brown crust, it must be so delicious!

[Reply]
Brian's Home Blog 18/11/23 00:43

I totally agree, those look great!

[Reply]
Citu 18/11/23 02:28

Se ven muy ricos y diferentes. Te mando un beso.

[Reply]
tigerfish 18/11/23 02:38

Yea, have had cacao nibs before. They sure have a crunch, much harder than chocolate chips and I prefer cacao nibs to chocolate chips.

[Reply]
Królowa Karo 18/11/23 08:47

Espresso sugar sounds interesting!

[Reply]
Grace 19/11/23 05:43

Ricas para un buen café!!
Gracias Angie!
Abrazo.

[Reply]
My name is Erika. 19/11/23 22:44

Sables are a favorite of mine, and I like the sounds of this version. Other than pancakes, I haven't done much with buckwheat.

[Reply]
Ben | Havocinthekitchen 20/11/23 00:28

Wow these are so amazing! I love buckwheat flour, but I usually use it for savoury creations. The nutty and earthy buckwheat aroma combined with coffee sounds like a great and sophisticated profile. Saving this to give it a try!

[Reply]
Ronit 20/11/23 18:25

These cookies look so tasty and fragrant. Love the use of buckwheat flour in them. :)

[Reply]
Happy Retiree's Kitchen 21/11/23 00:30

These look really interesting and perfect with coffee.

[Reply]
Anonymous 21/11/23 11:42

Judee Gluten Free A-Z Blog: I have never baked with buckwheat flour although it is gluten free. These slice and bake cookies look delicious and interesting with the cocoa nibs which I have tried but they are not really sweet at all.

[Reply]
Raymund | angsarap.net 23/11/23 22:10

These cookies sounds incredibly tempting! The combination of plain and buckwheat flours, along with cacao nibs, is intriguing and promises a delightful texture and flavor profile.

[Reply]
Happy Retiree's Kitchen 30/11/23 13:08

This is such a healthy and interesting recipe Angie, but packed with flavour I'm sure. I love the French connections.

[Reply]


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