Slice and Bake Buckwheat Chocolate Shortbread
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • ½ lb. (2 sticks) salted butter, softened
  • ⅔ cup sugar
  • ¼ tsp. salt
  • 1 tsp vanilla extract
  • 1¼ cups flour
  • ¾ cup buckwheat flour
  • 3 oz. 72% dark chocolate, chopped
  1. In a mixer bowl or with a spoon and a lot of arm strength, cream the butter and the sugar together until creamy and smooth, but stop short of fluffy. Add salt and vanilla.
  2. Add the flours and mix until the dough holds together. Stir in the chocolate.
  3. Form the dough into a log with a 2" diameter, wrap well and refrigerate.
  4. When you want to bake the cookies, preheat oven to 350 degrees.
  5. Slice the cookies from ⅛" thick to ¼" thick, and place them on a parchment lined cookie sheet.
  6. Bake 10-12 minutes, until the cookies are just getting golden at the edges. Cool on racks.
Adapted from Pure Dessert by Alice Medrich
Recipe by The Domestic Front at