RECIPES

Sablés

Butter.

An ingredient a ‘true’ baker can’t live without. I say true because these days due to various dietary requirements, we use substitutes.

I sometimes feel really sorry for the people who can’t eat it because butter just tends to make everything taste better. And when it comes to baking sable cookies, there is no replacement.

These cookies originate from France’s Normandy region. I love the French. Not just because they’re wonderful people but they know how to celebrate butter in all its glory.

This recipe calls for salted butter. It’s my take to the traditional ones. I love flavour in my baking and with the zestiness of the lemon and sweet, buttery flavour, the salt really balances it out.

Butter is expensive but it is the hero so I urge you all to use the best quality you could get your hands on. Full fat preferably.

It’s eaten best plain so you appreciate the crumbliness and rusticity but a lot of people fill them with jam or chocolate ganache.

 

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Sablés
Instructions
  1. In a bowl, cream the butter and icing sugar.
  2. Lightly whisk the egg. Once the sugar mix is light and fluffy, add in the egg, zest and vanilla.
  3. Sift the bakers flour. Add it to the above mixture and mix well.
  4. Make a log. Brush with egg wash and coat in caster sugar.
  5. Slice 1 cm in thickness and bake at 180 degrees C for 10 minutes.
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