Tag

cookies

“If chocolate is the answer, the question is irrelevant.”
Unknown

Wholegrain Chocolate Buckwheat Sablés … dark chocolate, a mix of wholegrain flours, a little all purpose too, brown sugar, sea salt, of course butter. All these come together to make an eggless cookie, the indulgent sablé,  a quintessential round French shortbread cookie. Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Even better since the recipe is eggless. The only sablés I’ve tried before were Dorie Greenspans famous World Peace Cookies, ones that I loved. She’s since reinvented them into an even more delicious version that I just discovered.

With wholewheat and buckwheat in this buttery chocolaty shortbread, I didn’t expect things to go so well. Can safely say these are my best chocolate shortbread cookies to date, best eggless cookies too! They’re inspired and adapted from Chocolate Sables @ The Boy Who Bakes, and HE is so good in everything he bakes! These are great for the festive cookie platter, fab for hanging off the tree and make a great gift too.I did a batch for Diwali earlier, and now a cookie cutout one for Christmas. With hand made wreaths using the perennial local ‘Mor Pankhi’, a genus of coniferous trees, it was a lot of fun. Made the wreaths for the Teabox Christmas shoot earlier in November, which was a fun & creative shoot. Here’s a peak of a couple I shot on the side, and you can see more on their website.You could always add some tea leaves into the cookies to make this a chocolate tea shortbread. Now that’s an idea I might work on. Until then, here are Wholegrain Chocolate Buckwheat Sablés, eggless cookies loaded with chocolate, and almost wholegrain, with the goodness of buckwheat {kuttu ka aata}. Great comfort food, great for the holidays.

What is your favourite Christmas cookie to bake?

Wholegrain Chocolate Buckwheat Sablés
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Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Wholegrain Chocolate Buckwheat Sablés
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Ingredients
Servings: dozen
Instructions
Dry Mix
  1. Stir dry ingredients in a bowl to mix. Reserve.
Wet Mix
  1. Place butter, brown sugar and vanilla in bowl of stand mixer with paddle attachment. Whisk on medium speed for 3-4 minutes until smooth.
  2. Add the dry mix and ground chocolate, and mix on the lowest speed just enough for the dough to come together.{You can do this by hand to play safe}. Don’t over-mix else the cookies will become hard.
  3. Bring the dough together, either make a cylinder like roll, cling-wrap and chill for a couple of hours.
  4. Alternatively, you could always use the dough for cut out cookies.
  5. Preheat oven to 170C
  6. Place on parchment lined cookie trays
  7. Bake for 12-15 minutes until just firm to touch.
  8. Cool completely on cookie racks
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Eggless Wholegrain Almond Jaggery Oat Cookies

“Remember, there are cookies waiting here for you.”
 Dean Koontz

Eggless Wholegrain Almond Jaggery Oat Cookies had us quite happy. These are cookies that comfort, hit the right spot, keeps you happy and are stuffed to the gills with good stuff. It’s actually a very simple cookie recipe, a twist on the fabulous Anzac, an eggless cookie I make often. A cookie I have recreated in different avatars often too.Eggless Wholegrain Almond Jaggery Oat CookiesThe concept is simple, and they are eggless cookies that keep for long and travel well. The same goes for  the tart base that I make ever so often inspired by this eggless dough idea. Here’s one…Eggless Mini Almond Oat Pies with Rabri Saffron CreamThese Eggless Mini Almond Oat Pies with Rabri Saffron Cream, a recipe for Diwali I did for KitchenAid, scream for attention.That they are eggless meets a growing local demand during the festive season around Diwali. Like Anzacs, these were delicious.Eggless Wholegrain Almond Jaggery Oat Cookies“An Anzac biscuit is a sweet, hard tack biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.”Eggless Wholegrain Almond Jaggery Oat CookiesThe Eggless Mini Almond Oat Pies were part wholegrain, yet with the goodness of oats and almond meal. These Eggless Wholegrain Almond Jaggery Oat Cookies bettered those! These are 100% wholegrain and the sugar has been replaced by jaggery. As you can see, I keep experimenting with this and that. Some work, some don’t, but it keeps me busy doing what I love best, baking!

Eggless Wholegrain Almond Jaggery Oat Cookies

Eggless Wholegrain Almond Jaggery Oat CookiesWith cookies as ridiculously simple as these, I found loads of time playing around styling and shooting them. Credit of course to the beautiful pottery I had on hand. The colours just resonated with my frame of mind, and that day all I did was have endless fun! Some days are so therapeutic; it was one of those!

The Clay StoryThe beautiful ceramic ware is from a local ceramic artist, Anumita Jain, from Delhi. You can find her at A Clay Story. I think you’ll see a lot more of her art in my frames in future as I mentioned in this Olive Oil Walnut Garlic Rosemary Foccacia post.Food props give me unbelievable happiness, the ‘earthy’, rustic and hand made ones making my heart sing with joy! Food props, Food styling, Food PhotographyDid I tell you I was back in Old Delhi yesterday? Yes, plan made suddenly and off the better half & me went. We wandered around, ate some, shopped some. More about that later. For now, here’s the simple Eggless Wholegrain Almond Jaggery Oat Cookies recipe!


Eggless Wholegrain Almond Jaggery Oat Cookies
BigOven - Save recipe or add to grocery list
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Eggless Wholegrain Almond Jaggery Oat Cookies, 100% wholegrain, the sugar replaced by jaggery & honey, these are yet another delicious twist on the Anzac cookie.
Servings Prep Time
3 dozen 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 dozen 5 minutes
Cook Time
20 minutes
Eggless Wholegrain Almond Jaggery Oat Cookies
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Eggless Wholegrain Almond Jaggery Oat Cookies, 100% wholegrain, the sugar replaced by jaggery & honey, these are yet another delicious twist on the Anzac cookie.
Servings Prep Time
3 dozen 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 dozen 5 minutes
Cook Time
20 minutes
Ingredients
Dry mix
Wet Mix
Servings: dozen
Instructions
  1. Preheat oven to 140C
  2. Place dry ingredients in bowl of Kitchen Aid with paddle attachment.
  3. Place butter, honey and jaggery in heatproof measuring cup and heat 1 min in microwave.
  4. Stir soda into butter mix.
  5. With paddle attachment, gently pour wet mix over dry mix at low speed until dough comes together.
  6. Make 1 tsp size dough balls, and flatten gently, topping with almond flakes if desired, gently pressing into place.
  7. Bake for 20 minutes until golden brown and firm to touch. The cookies are slightly soft. Bake a further 5-7 minutes if you want a firmer cookie.
  8. Cool completely on cookie rack.
  9. If they do soften after a day or so, microwave them in a single layer for 30 seconds on high power.
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Brownie Butterscotch Wholegrain Cookies
“I love linen in soothing colors for any room in the house.”
Nate Berkus

Brownie Butterscotch Wholegrain Cookies are possibly the easiest cookies to make ever. This is my favourite recipe as it is as simple as the end is delicious. Healthy too. For one the cookies are double chocolate {almost everyone’s favourite}, and they are also a 100% wholegrain. To make them better, I halved the butter! Guess I couldn’t ask for more! They turned out pretty effortlessly in the KitchenAidIndia stand mixer, which turned out a perfect cookie dough in a matter of minutes. Absolutely delicious comfort food!

Brownie Butterscotch Wholegrain Cookies

With so little effort I turned my attention to some beautiful table linen from a concept store called IDAM. The beauty of this shot and the few others that I attempted to capture, IMHO, of course comes from their aesthetic and impressive range of linen. The more I shoot their linen, the happier I get. Do check out their work. It is so inspiring, so real. Importantly their statement of beliefs hit the right chord with me.

Brownie Butterscotch Wholegrain Cookies

“Taking a step closer to sustainable and responsible design, we have pledged to use 100% organic fabrics for all our products. We use 100% fair trade certified fabrics. We carry over the great work done in the farms to our manufacturing factories, which always follow ethical fair labour practices. We take pride in our work ethics where we do not encourage child labour, gender discrimination or low wages.”

IDAM StoreIDAM was born out of numerous car ride discussions to and from college between a duo of dreamers, Nayanika & Gazal. From an idea, it has now evolved to a full fledged print and surface design studio that translates its aesthetics onto contemporary home and lifestyle products. Each product is unique as it has a story behind it. Be it a doodle in a diary or the fallen leaves outside their studio, or how folk art adorns the streets of India, it’s all brought to you in an array of prints, almost like a glimpse into the dreamers daily escapades.

Brownie Butterscotch Wholegrain Cookies The  fabric is gorgeous, the attention to detail has me fascinated. It’s the small ideas that translate into print that makes me love them. Every piece is so me – the whites and blacks, the beige and slate grey, the blue and white, the understated Ikat print. This is just one small peep into their beautiful world. 

IDAM STOREAnd of course, do bake up a batch of Brownie Butterscotch Wholegrain Cookies! I hope you enjoy them as much as we do.Brownie Butterscotch Wholegrain Cookies

 

 

Brownie Butterscotch Wholegrain Cookies
BigOven - Save recipe or add to grocery list
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A new baking recipe. An easy baking recipe. The Brownie Butterscotch Wholegrain Cookies are chippers gone healthy, yet still deeply satisfying. This is not your everyday quintessential chocolate chip cookie. This one is better and is also 100% wholegrain. Deep dark chocolatey + chewy + fudgy = comfort food! Makes approximately 2 dozen cookies
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Brownie Butterscotch Wholegrain Cookies
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A new baking recipe. An easy baking recipe. The Brownie Butterscotch Wholegrain Cookies are chippers gone healthy, yet still deeply satisfying. This is not your everyday quintessential chocolate chip cookie. This one is better and is also 100% wholegrain. Deep dark chocolatey + chewy + fudgy = comfort food! Makes approximately 2 dozen cookies
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
30 minutes
Instructions
  1. Preheat the oven to 180C. Line 2 cookie trays with baking parchment.
  2. Melt the chocolate and butter in a heatproof bowl {in the microwave or over a double boiler}, whisk until smooth, then stir in the cocoa powder.
  3. Place egg, yogurt and brown sugar in bowl of stand mixer, and whisk at high speed for 1 minute. Beat in vanilla extract, salt and baking soda, followed by the melted chocolate mix.
  4. Fold in oats, whole wheat flour and butterscotch chips on the lowest speed until just combined.
  5. Allow to stand for 5 minutes for oats to absorb moisture. {If the dough feels a little 'loose', add an extra spoon or two of oats.}
  6. Scoop out dough with cookie scoop or drop spoonfuls on a tray, shaping as you go, at least an inch apart. Flatten with the tines of a fork.
  7. Bake for approximately 20 minutes until the top feels set for a soft fudgy cookie, {I use the KitchenAid cookie tray for baking chocolate chip cookies, and the lower element only in my oven}
  8. Leave to cool on tray for 5-10 minutes, then transfer to cooling rack to cool completely.
  9. Store in a cool place.
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