Recipe for Buckwheat Sable Triangles

Prepare the ingredients and weigh them. Mix the two flours and grate the tonka bean over them (or pour the vanilla over).

Combine the butter with the brown sugar until you achieve a creamy mixture. You can do this using a wooden spoon, a food processor with the dough blade, or an electric mixer with the dough hooks.

Add the egg to the mixture, mix, and incorporate the flours. Continue either in the food processor, with the dough hooks, or by hand. The mixture will become sandy: gather it into a ball by hand and wrap it in plastic wrap. Place it in the refrigerator for 1 hour (or more) to rest.

Take the dough out a quarter of an hour before using it. Roll it out between two sheets of parchment paper to a thickness of about 5 mm, trying to achieve an almost straight edge. Preheat the oven to 200° (400°F).

Remove the top layer. Cut strips of dough about 3 cm wide and mark triangles in them with a serrated wheel (or, if unavailable, a knife blade). Place a drop of honey on top.

To finish, bake for 10 minutes. Remove the cookies from the oven and only store them in a tin after they have cooled.