French Sablé cookies, recipe for French Sablé cookies with step-by-step photos

Prepared by: Galina.budanova

05/26/2019 Cooking time: 2 hours 0 minutes

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Sablé, translated from French as “shortbread” cookie, is crumbly and unusually tender; it can often be found in European coffee shops. There are many recipes, this recipe is “Sable Diamand”.

Preparing the dough

As mentioned above, you can prepare the dough in one of several ways. Each of them has its adherents.

The difference is solely in the process itself, and it does not affect the result:

First way. Grind butter and flour until fine crumbs form. With this method, the oil must be from the refrigerator. Then sugar and egg are mixed into the dough.
Second way. Using melted butter, on the table, mixing everything with your hands. Stir in sifted flour, powdered sugar and salt. Place the mashed butter and egg yolks into the well in the center and start from the center by kneading the flour into the butter, sometimes rubbing the resulting dough with your palm on the table and gathering it into a ball again. It is important not to over-knead the dough, otherwise the result may not be as fluffy and tender as expected. Therefore, the third method of preparing dough is more popular, more convenient and therefore simpler.
Third way. It consists of first mixing butter, salt and sugar in a bowl. Beat them until smooth and creamy. You can use a mixer. Then add the mashed chicken yolks and add the flour, stirring constantly. You will have to finish kneading the dough with your hands, because... it will become quite thick.

Dishes and utensils you will need

You can prepare a shallow bowl for kneading the dough. In this case, you will need a mixer or something that replaces it, as well as a spoon or spatula for kneading the thick dough.

Another method is to knead the dough on a table or on a large cutting board by hand. In both cases the result will be the same. The dough will be beautiful, fluffy and soft, the cookies will be airy and crumbly.

At the next stage of preparation you will need cling film.

And now, in order and in detail, about what French sablé cookies are.

How to prepare Sablé shortcrust pastry

Pate Sablee is one of the classic types of shortcrust pastry originally from Italy. This dough is most often used to make sweet tarts and cookies. Products made from such dough are very fragile, tender and crumbly. Remember that when kneading such a dough, you should not knead it for too long (knead strictly until the ingredients are combined!), otherwise this will lead to excessive development of gluten and, accordingly, the dough will lose its fragility and tenderness.

This dough absorbs moisture more slowly than all other types of shortcrust pastry, so it is advisable to use it for making tarts with a juicy filling.

The dough can be stored in the refrigerator for up to 7 days and in the freezer for up to 3 months.

How to fill cookies

Shortbread cookies (recipe made with butter and powdered sugar) are very tasty. And without any additives. How do you like the idea of making, for example, French sablé cookies with olives? Makes a wonderful snack cocktail cookie. And not just with olives. Unleash your imagination! Here are some ideas:

At the end of the dough kneading process, add olives or black olives, finely chopped into thin strips.
You can make the cookies even more “snack-y” by adding sun-dried tomatoes. The rest of the dough is prepared according to the recipe. The combination of sugar and unsweetened ingredient will add a special piquancy to baked goods.
An interesting combination of classic saber with the aroma of lemon and basil. To do this, add 2-3 sprigs of chopped basil and the zest of one lemon grated on the finest grater to the dough.
Some people prepare sablé with lavender buds. As you can see, there really is no limit to your fantasies.
From sweet fantasies - chocolate saber. For a chocolate color and flavor, add a few teaspoons of cocoa powder. You can develop your imagination and make one half of the dough white, the other chocolate. To do this, after kneading the dough, divide it into two parts and add cocoa powder to only one. And then, in the process of forming cookies, you can lay out a layer of dough of one color, another on it, and roll them up. The result will be cookies with colored spirals.
And if you add small cubes of chocolate to the finished dough, they will remain chocolate lumps that do not merge with the dough. The combination of flavors and different textures will add charm to your cookies.

How to make French Sablé cookies, step-by-step recipe with photos

In principle, it is not necessary to make two-color cookies. You can make them simply creamy, without cocoa, and, after rolling out the dough into one large layer, cut out the cookies using cookie cutters or a suitable glass.

Mash the egg yolks with a fork into fine crumbs. We don't need proteins, but they will be useful for some salad. Or you can make Eggs stuffed with cod liver according to Elena’s recipe. Only without yolks, but add, for example, onions or green onions for taste)))

Grind the softened butter with a spoon with sugar, add salt and vanilla sugar.

Add the yolks to the mixture and mix thoroughly.

Divide the mass into 2 parts. Add cocoa to one and mix.

Next, knead 2 types of dough, adding 140g of flour to the light part, and 130g of flour to the dark part (add less because of cocoa).

Roll out the dough into layers 1-1.5 cm thick.

Place one layer on top of the other and press down lightly so that there are no voids inside. It is difficult to work with the dough at this stage; it crumbles and breaks when you move it. But it molds very well, so all flaws are easily corrected. Place the dough in the refrigerator for at least 30 minutes (or up to several hours).

We cut the layer from all sides with a knife and give it an even rectangle shape. I cut it into long strips of equal width (approximate width 1-1.5 cm). It is desirable that there be an even number of stripes, because... We will further connect them by 2.

Place the strips on their sides and fold 2 pieces at a time, creating a checkerboard pattern. Lightly press them together to glue them together.

Next, we cut each block into pieces 1 cm thick. The scraps left over from forming an even rectangle can also be used. I gave all the scraps to my son, he mixed them and made round cookies))

Place the pieces on a baking sheet lined with baking paper and place in the oven, preheated to 180 degrees for 15-20 minutes. Based on your oven, the center of the cookies should be slightly golden and the edges darker. I baked for 20 minutes.

Ready! Aromaaaat!!!! Incredible! Enjoy delicious and stylish cookies with a cup of tea or coffee. And kids will definitely like them with milk. Bon appetit!

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sini4ka1979
Little Eye
Tasha
Valentina
Kamelena

sini4ka1979
Little Eye
Tasha
Darya

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Tags: flour eggs sugar cocoa butter salt vanilla sugar

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How to prepare Sablé Dough step by step with photos at home

For work we need butter, egg, flour, sugar, salt.

How to make butter with a mixer

How to determine the freshness of a chicken egg

Sift 250 g of flour along with 1 pinch of salt and place in the bowl of a food processor (metal blade attachment). You can put the mixture on a kitchen board and grind flour and butter using a kitchen knife manually, but a food processor can handle this task in a few seconds and with very high quality.

How to sift flour at home

Place 125 g of heavily cooled butter on top of the flour, cut into pieces.

Turn on the processor for 20-30 seconds to form a homogeneous “fat flour”.

Grind 1 egg well with 60 g sugar.

Pour the egg into the bowl and top it with the flour.

Turn on the processor for another 20-30 seconds to knead the dough and immediately turn it off. This dough does not like to be kneaded for a long time.

Remove the dough from the processor bowl and wrap in cling film. Place in the refrigerator for 1-3 hours.

The sablé dough is ready to work.

author of the recipe

Recipes: 2337Rating: 36766

Ingredients

dough:
dry yeast saf-moment - 8 g
sugar - 1 tbsp.
flour - 1 tbsp.
milk 3.5% - 225 ml.
………….
dough:
flour c. s. (Uvelka) - 500 g
salt - 5 g
yolks - 2 pcs
butter (soft) - 100 g
sugar - 100 gr
the whole dough

vanillin - 1 pack
………….
filling:
ricotta – 250 gr
vanilla pudding - 1 pack
egg yolks - 2 pcs
sugar - 50 gr
plums – 8–10 pcs.
…………
streusel:
premium flour - 60 g
sugar - 60 gr
butter (soft) - 30 g

Completion of preparation

When the dough becomes homogeneous, plastic and, without a doubt, is ready for baking, similar in appearance to mashed plasticine, lay out cling film on the table and place the finished mass in the form of a sausage on it. Its diameter will be the same as you see the size of the future cookie. Wrap the dough in cling film, paying particular attention to the shape (sausage), and put it in the refrigerator.

If you want to cook sablé as quickly as possible, you can put the preparation in the freezer for at least twenty minutes. The butter in the dough should harden. Do not freeze the mixture if you plan to cook the cookies right away.

If you use a classic recipe when preparing shortbread French sablé cookies, it is better to increase the dough preparation time to 2-3 hours in the refrigerator.

To ensure the cookies are round, periodically remove the cookie from the refrigerator and roll it to maintain the sausage shape.

After the specified time has passed, when the dough has hardened sufficiently, remove it from the refrigerator, remove the film and cut into rounds about one centimeter thick.

Bakery

All that’s left to do is bake the almost finished sablé. This is done quickly, in about 15 minutes. Preheat the oven to 160 degrees. Place the cookies on a parchment-lined or greased baking sheet and bake for at least 10 minutes until lightly browned or until desired effect. Perhaps you prefer sablé that is not browned, but just slightly dry. This way it will be softer. As the baking time increases, the cookies become crumbly.