These delicious little French treats are a low-tech cookie that make you look like you are a Parisian Patisserie Chef!
No Mixer required! Not even a hand mixer for this recipe, and they will take less than 2 hours, including chilling time. I will tell you about a few of my favorite baking tools that you might like, and a couple of tricks I used in this recipe too.
All of my recipes are in grams, which is why the most important tool is a scale! There is a link to my favorite on my BASIC BAKING TOOLS page.
TRICKS & TIPS:
TRICK: Don't have coffee extract? Neither did I! I mixed 2 Tbsp. of instant espresso powder (which I have from making Tiramisu-my son's FAVORITE) with 1 Tbsp. of boiling water. I let that sit, and then used 5 ml of that as a substitute.
TIP: I always turn my baking sheets halfway through. I cooked 2 sheets at once, so I also switch levels.
Ingredients
125 g butter, softened, plus extra for greasing
125 g confectioner's sugar
2 g salt
50 g lightly beaten egg
1 vanilla bean, split lengthwise, and seeds scraped out
250 g flour, sifted
5 g baking powder
30 g lightly beaten egg
5 ml coffee extract
Equipment-(click links below, for a full list go to my TOOLS FOR SABLÉS page)
Prepare Dough:
Beat the butter and sugar together in a bowl with a spatula until smooth and creamy.
Dissolve the salt in the beaten egg, then stir in the vanilla bean seeds.
Add the egg mixture to the creamed mixture, slowly, and keep beating until smooth.
Stir in the flour and baking powder.
Turn out onto a clean surface and knead gently a couple of times.
Cover in plastic wrap and chill for 1 hour.
Roll and Bake Dough:
Preheat the oven to 350F and grease a baking sheet with butter.
Roll out the dough to 1/8 in. thickness and cut out rounds.
Lay rounds on the prepared baking sheet, leaving space between them to circulate.
Brush the tops with an egg wash comprised of the beaten egg and coffee extract.
Mark decorative lines in a cross hatch pattern.
Bake 12-15 minutes, until golden brown.
Yields: 18 3-inch cookies
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