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In my trusted food store I can buy delicious French cookies made w/ butter & a generous pinch of salt. I admit I love these cookies especially w/ my espresso. So I thought about how to create them by myself.
I roamed food blogs … & I found more than 1 recipe for sablés. (There are not only recipes for the simple salty ones, but also a good deal of diversification i. e. w/ chocolate, w/ herbs, w/ spices …) Finally I decided to try a recipe which seemed rather basic.
So I startet – of course: I changed here & there something because of simply simplifying my life. (I don’t think that I didn’t bother w/ creating perfectly circular cookies resp. applying some sort of imprint in the surface …)
So what do we need – that’s quite simple.
The basics are:
- flour & baking powder
- salted butter & salt
- egg yolks
… & for the top some egg wash.
We start w/ mixing the egg yolks w/ sugar until fluffy – use your handheld electric mixer. Then we combine salted butter & salt & add it; just mix again until all is like a creamy mess.
Lay out 2 sheets of cling foil.
Next step: adding the flour mixed w/ the baling powder. We start w/ our handheld electric mixed, but then we take our very own hands & knead.
Next step: Divide the dough & put it on the cling foil. Wrap it & smooth it & roll it … Then the 2 rolls march in the fridge (30 min in the fresh department w/ about 0° C). If you don’t happen to have a „fresh department“ the rolls should chill out for 1 h or so.
Line 2 baking sheets w/ baking parchment & start preheating the oven at 160° C w/ fan.
For the record:
In the recipes I found the dough is made into a ball before going in the fridge. Afterwards the ball is rolled out between sheets of cling foil & cookies are cut out w/ a round cutter. Then the dough is combined again & rolled out again & … etc.
The cookies are placed on the baking sheets & march into the fridge again (because they are rather soft now!).
I decided to skip this process resp. to use a simple approach.
I smoothed the rolls once more & cut them into slices. The slices – not round, but more rectangular – were arranged on the baking sheet. (I would have had problems to place a baking sheet – even less 2 of them – in my fridge.)
I quickly brushes the cookies w/ egg wash & then into the preheated oven for 15 min.
I got 32 cookies (16 per baking sheet in 4×4 design). This corresponded to the photos in the recipes … However, I got almost 1 giant cookie! (No problem: I just cut the cookies as if …)
The recipe told me to have 4 tsp baking powder which made the cookies very fluffy – deliciously fluffy – & crispy – deliciously crispy – at the same time. For the next baking adventure I only took 2 tsp baking powder – all was a little less fluffy, but crispy & also delicious. (The cookies remained single cookies – no giant cookie!)
So I decided that you may decide how light & fluffy you like the cookies.
The salt …
I used salted French butter which was rather salty. So at 1st I skipped the additional salt … When tasting the dough I thought: it’s fine! When coming out of teh oven the saltiness was weaker – there was a hint of salt in the background. (Compare to my store-bought cookies my home-made were less salty!)
So for the next batch of cookies I added 2 tsp salt as the recipe told me – it was very salty. For me I think I’ll try something in between next time.
This means for you: concerning the saltiness try & decide what you like most!
- 150 g salted French butter
- 1 - 2 tsp salt - optional -
- 4 egg yolks
- 200 g sugar
- 225 g all-pupose flour
- 2 - 4 tsp baking powder
- 1 egg
- 1 tbsp cold water
- handheld electric mixer
- Combine butter & salt.
- Mix egg yolks & sugar w/ your haldheld electric mixer until fluffy.
- Add butter-salt mess & mix thoroghly.
- Add flour & baking powder & mix. Afterwards knead the dough w/ your hands.
- Divide the dough into 2 & place each part on cling foil. Roll in cling foil until round.
- Place in the fridge (fresh department at almost 0° C!) for about 30 min.
- Preheat the oven to 160° C w/ fan.
- Line 2 baking sheets w/ baking parchment.
- Cut the dough rolls into slices of about 5 - 6 mm & arrange on the baking sheets.
- Mix egg & water & brush the cookies w/ the egg wash.
- Bake for about 15 min. Afterwards let them cool properly before storing in a container.