John Myers
Sablés with Mint and Chocolate
The perfect sablés with mint and chocolate recipe with a picture and simple step-by-step instructions.
- 400 g Flour
- 100 g Ground hazelnuts
- 150 g Extra fine sugar
- 1 pinch Salt
- 200 g Dark chocolate drops
- 4 Branches Mint, the plucked leaves finely chopped
- 2 Eggs
- 360 g Butter
- Put the flour, the ground hazelnuts, the sugar, a big pinch of salt, the dark chocolate drops and the finely chopped mint in a bowl, mix well and make a well in the middle. Put the two eggs in there and distribute the butter in flakes on the edge.
- Now knead quickly with your hands to form a smooth dough. Roll out the dough of approx. Shape 4 cm in diameter, wrap in aluminum foil and close tightly and leave these rolls to rest in the refrigerator for at least 1 hour, but preferably overnight.
- The next day, preheat the oven to 180 degrees and line baking sheets with parchment paper. Take the rolls out of the refrigerator and cut slices approx. 4 mm thick and place them on the baking sheet and then bake on the middle rack for approx. 10 – 12 minutes.
- Let the sablés cool down really well before putting them in tin cans for storage.
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