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March 28, 2014 7:45 pm
Shortbread is traditionally made with white flour but there is no reason not to combine it with a wholegrain version or, better still, replace it altogether. With these shortbreads I have chosen wholewheat and buckwheat to give a different, nuttier flavour that pairs wonderfully with chocolate.
For the chocolate paste topping I decided to reach back into childhood and use a potato-print design. However, you can simply drizzle melted chocolate on top if you prefer.
Wholewheat & buckwheat shortbreads with chocolate topping
270g wholewheat flour
80g buckwheat flour
70g light muscovado sugar
1 tsp vanilla extract
1/2 tsp salt
250g unsalted butter
1 extra egg white
● Preheat the oven to 170C.
● In a food processor or a bowl, mix the flours, sugar, vanilla, salt and butter. When they are well combined add the egg to bring them together (it does take a bit of time but eventually the mixture will form a dough).
● Cut the dough into three pieces and roll each one to about 4mm thick. Cut out your shapes and place them on a lined baking tray. Cut a potato in half and carve out your chosen design.
2 tbs cocoa powder
2 tbs hot water
2 tsp sugar or honey
A little egg white
● Mix the above well until smooth with the consistency of cream. Using a brush, paint the chocolate paste on to your potato design and then print it on to the cookies.
● Bake for about 12 minutes or until lightly golden and firm to the touch. Cool completely.
Rose Carrarini is co-owner of Rose Bakery in Paris and author of “How to Boil an Egg” (Phaidon, £22.95)
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