a salt & butter affair

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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
  • sugar
  • 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.

Preparation:
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 …)

 

 

What happened?

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!

 

 

Enjoy!

 

a salt & butter affair
Prep Time45 mins
Cook Time15 mins
Servings: 30 cookies
ingredients
  • 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
for the top:
  • 1 egg
  • 1 tbsp cold water
equipment:
  • handheld electric mixer
how to...
  • 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.
Notes
Salt: If you only use salted butter there will be a fine salty background in the cookies. If using additionally 2 tsp salt the cookies will be very salty. Adjust to your taste!
Baking powder: If using 4 tsp baking powder the cookies will get very fluffy & crispy. If using only 2 tsp baking powder the cookies will be somewhat more compact, but also fluffy & crispy. Adjust to you taste!
Fridge: If there isn’t any fresh department in your fridge you’ll have to wait for 1 h before proceeding. So Prep Time will be 1 h 15 min.

 

(information on equipment)

 

 

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