Whole wheat currant sablés

My blog can’t be considered a very healthy source of recipes – yes, I’m aware of that :) – but I do like to use healthy ingredients and it’s not like I’m living on sweets (I’m not, I swear). :D

One ingredient I like using is whole wheat flour, and to be honest I would love to use it more often in my baked goods. My favorite recipe with this type of flour is Nigel Slater’s wholemeal apple and marmalade cake, followed closely by Alice Medrich’s wheat and chocolate pound cake – they’re both delicious. These sablés, also by Alice Medrich, are made with a combination of all purpose flour and whole wheat flour and turned out really good – not to mention they were super easy to make and gave me a chance to put my huge stock of currants to good use.

Whole wheat currant sablés
slightly adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

1 cup (140g) all purpose flour
120g whole wheat flour
14 tablespoons (196g) unsalted butter, room temperature
½ cup (100g) granulated sugar
pinch of salt
1 teaspoon vanilla extract
¾ cup (105g) currants

Whisk flours together until evenly mixed, then set aside.
Using an electric mixer, beat butter with sugar, vanilla, and salt for about 1 minute, until smooth and creamy but not fluffy. Add flours and mix just until incorporated, then mix in the currants.
Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here. Wrap in parchment. Chill in the refrigerator until very firm, about 2 hours.
Preheat oven to 180°C/350°F; line two large baking sheets with baking paper. Unwrap one log at a time (keep the other in the fridge). Cut into 5mm thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake one sheet at a time until cookies edges are slightly golden (10-12 minutes). Cool slightly on sheets, then transfer to a wire rack to cool completely.

Makes about 35 cookies