John Myers
Sablés, French Shortbread Biscuits
The perfect sablés, french shortbread biscuits recipe with a picture and simple step-by-step instructions.
- 4 Egg yolk
- 160 g Sugar
- 160 g Salted butter, alternatively unsalted and an extra 2 g of salt
- 225 g Flour
- 7 g Baking powder
- If desired, powdered sugar for the glaze and food coloring
- Sablés are super tender, slightly sweet and salty shortbread biscuits. Usually without a topping, but I have “alienated” them a little because they are soooo delicious.
- Beat the egg yolks with sugar until the mixture is light yellow-whitish. Add salt and carefully work in the butter in small portions. Mix the flour and baking powder, sieve in several portions and work in roughly with a spatula. Then place the crumbly mass on a lightly floured work surface and quickly knead into a smooth dough with hands (as cold as possible).
- Divide the dough into 2 portions and roll them out between 2 layers of baking paper to a thickness of approx. 4 – 5 mm. Place the two sheets of dough on a firm surface and put them in the refrigerator for at least 1 hour.
- Preheat the oven to 150 ° O / bottom heat. Line the tray with baking paper.
- Usually the cookies are round. So if you don’t want to cut out figures, then you form 2 rolls of approx. 4 cm in diameter from the still soft dough, wrap them in cling film and put them in the refrigerator for at least 1 hour to harden. Here you only have to cut the rolls into approx. 4 – 5 mm thin slices later and thus have no leftovers that have to be kneaded, rolled out and cooled again.
- If you have decided on cookie cutters, you now pull off the top baking paper from the first, fixed plate, cut out the shapes and place the cookies on the sheet. This has to be done a bit quickly, because the dough quickly becomes soft again. Then quickly knead the leftovers a little, place between the two baking papers, roll out again and cool.
- Slide the tray into the oven on the middle shelf. The baking time is between 10-15 minutes. They should still be very light. Then immediately slide onto a grid, including the baking paper, and allow to cool. When warm, they are fragile.
- While the first tray is in the oven, first process the next sheet of dough (or rolling pin) and place the cut out cookies on baking paper with a firm surface. So they can be baked immediately afterwards. Repeat this process until all of the dough has been processed.
- The above-mentioned number of people refers to a serving of 52 pieces of cut-out cookies of this size. In the case of cookies from the roll, there may be more.
- If you want to decorate it, you can mix powdered sugar and paint into a thick icing. I didn’t quite need 2 sachets of powdered sugar and 10 tablespoons of water for all of them. Whereby I first completely mixed the casting and then divided it into different portions and colored it.
Facebook Comments