One of my favorite cookies are sablé Breton. They are made from a basic dough composed simply from butter, sugar and flour. Indulged with tea or coffee, the mouth-feel is sandy (sablé) and oh so buttery. But without ever feeling overwhelming.

Recently I made a batch at home. My wife enjoyed them but noted that my home-baked version were brown, not the pale cookies she expected. She questioned whether they were burnt. I explained I used coconut sugar and einkorn flour. The lower-glycemic index of the first, along with the whole grain, could have led to a darker cookie. Regardless, we enjoyed them.