Sablés Nantais Recipe
Yields 18- 3 inch round cookies
Things I love about this bake:
-no mixer required
-they take less than 2 hours
-they are so professional looking
-EVERYONE LOVES THEM!
TRICK: Don't have coffee extract? Neither did I! I mixed 2 Tbsp. of instant espresso powder 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
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125 g butter, softened, plus extra for greasing
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125 g confectioner's sugar
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2 g salt
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50 g lightly beaten egg
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1 vanilla bean, split lengthwise, and seeds scraped out
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250 g flour, sifted
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5 g baking powder
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30 g lightly beaten egg
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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.
