Buckwheat Sables

A cookie for the purists. These french butter cookies are a simple excercise in making the most of a few simple ingredients. The salted butter, a speciality of Brittany region of France, accounts for a large portion of the dough, mixed with just enough flour to hold together, plus a restrained amount of sugar. Buckwheat, brought over from Asia, found a home in the Brittany, and is used in a variety of sweet and savory foods there.

339 g (¾ lb) salted butter, room temperature

100g sugar 

1 egg

180 g Buckwheat flour

180 g oat flour

zest of 1 lemon, optional

200 g additions (nuts, chocolate chips, dried fruit, etc), optional

In a stand mixer with a paddle attachment, cream the butter for a minute until fluffy. Add the sugar and egg and mix for another 3 minutes until very light and fluffy. Add in the salt, cinnamon, buckwheat, and lemon zest and mix together until just combined. Add in the additions and mix until evenly distributed. 

Line a half-sheet tray with parchment paper and spread the shortbread dough on top of it. Top with parchment and, using a rolling pin, roll into a rectangle that is about ½” thick. Chill dough until firm.

Preheat oven to 325 degrees. Line a second sheet tray with parchment paper. Take the dough out of the fridge, remove the top layer of parchment and cut into rectangles (I prefer about 2“ x 4”, but any size will do). Place on the new sheet tray about an inch apart. If you want a browner, glistening top, brush with egg white and sprinkle sugar over the top. A touch of flake salt can be nice, too.

Bake about 20 minutes, until brown on the edges. Cool for at least 10 minutes before eating, as they will crumble if handled while still hot.