Sablé is French for shortbread. It’s one of those wonders that are produced when you take humble ingredients like flour, butter & eggs and make magic. Rolled thin it’s the perfect tart shell, rolled thick it’s what cookie dreams are made of. It’s best made with butter with a high-fat content like Normandy butter or Breton since Butter provides all the structure here. It’s adaptable to most flavours, I like mine with a hint of vanilla and a topping of chopped toasted Almonds, even Lemon zest is a good summer alternative.
- 175g Flour
- 125g Butter, chilled & cut into cubes
- 2g Salt
- 5g Castor Sugar
- 1 egg
- 5ml Vanilla essence
- Lemon zest (optional)
- 10g Almonds
- Roughly Chop the Almonds.
- In a dry pan, over gentle heat toast the almonds. Set aside.
- Sift the flour, salt & sugar in a big bowl.
- Add the chopped butter, and with your fingers, mix the flour and butter together till it resembles cookie crumbs.
- Add the egg & vanilla, knead together with a descraper and bring together to form a dough.
- ‘Frasier’ the dough, and bring it together to form a ball.
- Chill in the fridge for 30 minutes.
- Roll the dough out to 1 inch thick and cut cookies out with a cookie cutter.
- Embed the Almond on top and bake at 180’ for 9-10 minutes or until golden brown.
- Store for up to a week in an airtight box.