Helen’s Wholegrain Heritage Wheat and Barley Cacao Nib Sablés

Helen Evan's from Eric's

Eric's opened in April 2023 in East Dulwich, south-east London. They are a wonderful small community-driven bakery, committed to supporting UK agriculture and making flavourful bakes

Helen’s Wholegrain Heritage Wheat and Barley Cacao Nib Sablés 

Makes approximately 10 biscuits
70g 72% chocolate
100g wholegrain barley flour
100g wholemeal heritage wheat flour (e.g. Maris Widgeon or Miller’s Choice)
3g salt
143g unsalted cultured butter
100g demerara sugar
cacao nibs (for rolling)

Blitz the chocolate with the flours in a food processor until the chocolate is finely chopped.
Cream the butter, sugar and salt until just combined.

Add the dry ingredients and beat gently until a dough begins to form.

Form the dough into a tight roll (a sausage shape), 5cm in diameter. Wrap the log with a butter paper and chill until firm (about two hours).

Cut 1cm discs from the roll using a sharp serrated knife and space them out evenly on a baking tray lined with greaseproof parchment paper.

Bake at 170°C (fan assisted) for 8 minutes, then rotate and bake for a further 5-8 minutes, until lightly browned.

Leave them to cool completely before removing from the baking tray. Store in an airtight tin for up to 10 days.