This week I’ve been wanting to try out some new cookie recipes with alternative flours, for different textures and flavors. I went out and got an assortment of goodies, scored a recipe from Penny Flood , which I’ve altered to my liking (thank you!), and stayed up until 2 am making doughs. My flour collection now includes all purpose, bread, whole wheat, corn, buckwheat, chickpea, barley, and oat flours. Two of the three trials worked out this morning, and the latter – not so much. It was a spin on the classic Scottish shortbread made with oat flour, but I was trying out barley and bran.Tastes sweet and salty delicious, but needs an egg to bind it together I think! Will test again and see how it goes. For today two of three isn’t too shabby.

One of my favourite baking ingredients, especially at the time of year, is tea. Buzz up your favourite teas in a spice/coffee grinder and add it to… literally everything. I’m also really interested in using buckwheat in baked goods, it’s got such a unique texture and lends a crisp flakiness to cookies. Thanks Penny for getting me into Alice Medrich’s beautiful recipes.





Buckwheat + Chickpea Sables: Test batch. Yields approx 8 medium cookies

Adapted from Alice Medrich’s recipe, with my own alterations. 


40 g            buckwheat flour

25 g            oat bran

25 g            chickpea flour

1/8 tsp        baking soda

pinch          salt

pinch          cinnamon or nutmeg

50 g            granulated sugar

30 g           cream cheese, room temperature

85 g           butter, room temperature

1 tsp          cold water


-Whisk together the buckwheat flour, oat bran, chickpea flour, salt, and cinnamon or nutmeg in a large bowl.

-In a separate bowl mix together the butter and cream cheese until completely smooth, then stir in the sugar until smooth again.

-Pour the flour mixture over the butter and cream cheese paste, add the cold water, and mix with a wooden spoon or spatula until the dough is completely combined and no lumps.

-The mixture will be a sticky paste. Place a large piece of plastic wrap on the counter, scoop the cookie dough onto it and press down about half way into a flat disk. Place another piece of plastic wrap on top of this disk and using a rolling pin roll out the dough between the plastic to about 1/2 inch thick. Place in the refrigerator until completely firm (or overnight).

-Preheat your oven to 350F.  Take the cookie dough from the fridge and slowly roll out with a rolling pin (still between the plastic wrap layers, as this dough is very sticky!). Roll out the dough until it’s approx 1/4 inch thickness. Place back in the fridge if it’s becoming too warm and pliable, until it’s nice and cold again.

-Lightly flour your work surface with a few generous pinches of chickpea flour, peel the plastic off of the dough, and place the dough onto the counter. Dust the top of the dough with some more flour.

-Cut the cookies into rounds, squares, or any shape you like, and place on a baking tray lined with parchment paper or a silicon baking mat, ensuring a distance of at least 1+1/2 inches between each.

-Sprinkle the tops with a thin layer of granulated sugar, and bake for 15-20 minutes depending on the size of your cookies. Mine are approx 3.5 inches across, 1/4 inch thick, and I baked them for exactly 20 minutes, rotating the tray once during baking. You’re looking for a light golden color on the center and a dark golden color around the edges.

-Remove the cookies from the oven, allow to stand for 5 minutes, and then transfer to a cooling rack for an additional 15 minutes. Enjoy!




Chai Spiced Simple Shortbread: Test batch. Yields approx 8 medium cookies. 


35 g                 icing sugar

35 g                 granulated sugar

110 g               butter, room temperature

140 g               all purpose flour

1+1/2 tsp         chai tea, buzzed to a powder with a spice/coffee grinder


-Preheat oven to 350F.

-Cream together your sugars and butter with a spatula in a large bowl.

-Stir the tea powder into the flour, then stir the flour into the butter and sugars until it is a smooth creamy dough.

-Follow the same plastic wrap method as for above Buckwheat Chickpea Sables, and refrigerate until completely chilled (or overnight).

-Again follow the same procedure as the above cookie recipe, but roll the dough to twice the thickness. 1/2 an inch for best results, cut, and place on a prepared baking sheet.

-Bake for 12-15 minutes, spinning the tray once during baking.

-Cool the cookies on a wire rack for 15 minutes before munching!




That’s all I have for you today folks!

Ciao for now!



Posted by:Ashley

6 replies on “Chai Spiced Shortbread + Chickpea Buckwheat Sable

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