No worries, baking can be challenging, even when we know what we’re doing. Flours, butters, eggs they all vary from area to area and can have a significant impact on the output. My husband had to spend literal months getting flours here in France to behave like Canadian flours, which absorb liquid much easier than the flours here do. His pizza dough were always much more sticky here and it annoyed him to no end.

I weighed everything. They do taste good but oddly underbaked which I’m willing to admit is my own fault and I think yesterday was mainly my frustration speaking. The second batch (I had two logs) was better but I kept that in the fridge sliced as the first baked.

I am so sorry to hear this, Jaycee. I would love to try and troubleshoot the issue.

Just to know, did you measure the dry ingredients with a scale, or just scoop with cups? The most common issue is the addition of extra flour when just scooping the dry ingredients and not weighing.

Merci!

Hello Dominique!

So, in total honesty, I have not tried to make them with gluten free flour (to replace the all-purpose). I’m not sure where you live, but I have used King Arthur gluten free flour as a sub in many recipes, and have found it works very well as a substitute.

My only worry is, in this case all the flour (buckwheat is gluten free, naturally) will be gluten free, and the cookies might risk being too crumbly. It’s a pretty good worst case scenario to have, but there is definitely the risk in a change of texture to the original recipe.

Hello, Rae. The vast majority of recipes on the blog are recipes that have existed in France for sometimes hundreds of years, and not recipes I’ve “invented”. I always try to share how I or my mother/grandmother made these recipes. Sablés are an extremely simple recipe with really 4 ingredients (flours, sugar, butter), so there will be plenty of extremely similar recipes. I prefer dark chocolate myself, but if you prefer cacao nibs, go for it! Happy baking 🙂

Thank you!