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March 28, 2014 7:45 pm

The Paris baker: wholewheat & buckwheat shortbreads with chocolate topping

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‘Nutty, chocolatey shortbread? It’s actually quite difficult to imagine anything more delicious…’
Wholewheat & buckwheat shortbreads with chocolate topping

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 egg

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.

Chocolate topping

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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