Sablés

March 21, 2013



I spend a lot of time at my computer, writing, and I sometimes like a little sweet delicacy to enjoy with the astronomic amount of Earl Grey that I drink. Not so long ago, I whipped up a batch of my favourite pastry, the sablés: delicate and delicious French cookies filled with fruit jam and dusted with powdered sugar. What's particular about them is the dough, which can break under light pressure due to its high amount of butter; its texture provides a particularly interesting mélange with the sweetness of the jam and the powdered sugar. 
A little confession: although I did take the making-of pictures recently, the picture of the "final product" dates from last fall in DC (you may have seen it on Facebook/Instagram, or recognized the green plates). The reason to that is simply because, believe it or not, they were so delicious that my flatmates and I finished them before I had time to take pictures (which I could have done instead of procrastinating, but you know me...)






Ingredients (for about 12-18)
1 egg
2 sticks of butter, melted
¼ cup sugar
3 ½ cups of flour
Marmelade/Jam/Fruit preserves
Powdered sugar to dust
Special equipment: two round cookie cutters, with one at least half as small as the other (or you can use glasses, in a cinch), a rolling pin, and a sieve, for dusting.

Preheat the oven to 325 degrees Farenheit.
Line a cookie sheet with parchment paper.
Combine the egg, butter and sugar in a large bowl, food processor, or stand mixer.
Add the flour little by little and knead until the ingredients are homogenously incorporated and the dough doesn’t stick to the bowl/surface or your fingers.
Roll out and cut out into rounds. With the smaller cookie cutter, cut a whole into half the rounds. Delicately lay the rounds on the parchment paper, being careful not to tear or stretch them.
Bake for 15 minutes; keep an eye on the cookies as they can brown/burn very fast. Let cool. Handle carefully as the cookies are not solid and can break/crumble very easily.
To assemble, first dust the cookies that have a hole with powdered sugar. Then spread jam on one hole-free cookie. Top with a sugar-dusted cookie.




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2 comments:

Susana Sanchez said...

Nice Blog!!

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xoxo

cheryl denise said...

wow those look delish! unfortunately i gave up baking until after the wedding (gotta fit in that dress!) but i will save this for later this summer.

a peek of chic

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