French Sablé Cookies

I was first introduced to the sablé by Dorie Greenspan. They appeared in one of her books…which one, I can’t remember. But I do remember that they were easy. And involved a lot of butter. Sablés were the base for Millionaire’s Shortbread, a glorified, homemade twix bar. Caramel, chocolate, and crumbly cookie? It looked very divine.

If I have made sablés, it’s been a while and I have no recollection. So while rifting through my current favorite cookbook of the moment, Patisserie Made Simple, I found a recipe and decided to give it a go. My decision was helped immensely by a photo I saw of a chocolate chip sablé. I still have dough left over and I’ll be studding it with Guittard chocolate chips!

Santa Rosa Lavender Festival 2018

Sablé dough is very crumbly, but fear not! You just have to work it a bit and it really helps if you roll out the log in some plastic wrap or—in a less ideal situation, like mine—foil. It helps keep everything together and in a somewhat uniform shape. I think Dorie Greenspan recommends using a paper towel tube.

Have fun with this! Add-ins optional and a great way to get creative. Someone mentioned she was going to do a cinnamon version! Dark chocolate; sprinkles or turbinado sugar for the edges; citrus…if you make something wild, let me know! I’d love to add it to my notes.


Recipe (from Patisserie Made Simple by Edd Kimber) [40~ cookies]

2 tsp vanilla extract

1.75 (200g) sticks butter, room temp

heaping 0.75 cup (175g) sugar

1/2 tsp salt

2 egg yolks

scant 3 cups (400g) flour

turbinado sugar (or whatever you please) for the edges

Santa Rosa Lavender Festival 2018

Beat butter, sugar, and salt until fluffy and pale. Add egg yolks and beat again until nicely whipped. Dump the flower in, all at once, and mix on low speed or pulse. The dough should be very crumbly—you don’t want to mix it into a cohesive ball. Use your hands for that and dump it onto plastic wrap. Shape it roughly into a log and wrap it up, elongating and rolling as you go. The log should have a 1.5” diameter (or however big/small you want it to be).

Refrigerate for at least 3 hours. It should be firm.

Preheat the oven to 325˚F and put parchment on two baking sheets. Roll logs in sugar or your topping of choice. Slice just under an inch thick and place on baking sheet—they don’t expand nor spread, so you can make them cozy. Bake, 20-25 minutes until lightly browned on edges. They should look kind of pale.

Cool for 10 minutes, and then eat them warm (what I would do) or cool completely.

Happy baking!!

xxx

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