Matcha and White Chocolate Sable

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What’s cooking in the kitchen?

These sablé cookies are delicate, yet crunchy and melt in your mouth once you bite into them. With a basic recipe, you can experiment with any flavor you’d like to create a cookie which you’ve love eating again and again. You can even sandwich jam between them or dip them in chocolate. The process of making these little things might be a bit messy, but it’s fun to do with your friends or children.

If you’d like to make matcha cookies like the ones in this post, simply replace about 1/10th of your flour for baking matcha. In the recipe I used, I had a total of 250g of flour, so I replaced 25g of it with matcha powder (I did not place the recipe on the blog in case of copyright reasons, but this should work for any recipe you try on the net). Also, be warned that bakeable green tea powder is different from the one you use to make green tea. So make sure you read the label! Although large supermarkets and specialty baking stores should provide them.

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A sablé is basically like a butter, shortbread cookie. The ratio of butter to any other ingredient is pretty high (except to flour of course) so its a cookie dough which you have to refrigerate before rolling out with a pin and lots of flour. But this is what gives your cookie a crumbly melt-in-your-mouth texture.

And since it’s a cut-out cookie kind of dough, you can play around with making all different types of shapes. Use different cookie cutters to add a little bit of fun to your baking escapades.

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Another tip that I would like to give is that if your dough is becoming a little soft, put it back in the fridge on the tray until your oven is fully warmed up. Sometimes when I bake shapes which have more complicated edges, the shapes aren’t as defined after I bake it because the dough wasn’t firm enough. It’s not a must, but if you’d like your cookies to look more like a star or a flower that’s the way to go.

Also, brush remember to brush off any excess flour on your cookie so there won’t be a layer of flavorless powder on it after you take it out of the oven. It’s a good idea as well to brush the top of the biscuits with egg wash (an egg yolk mixed with a little bit of milk) so that they’ll brown nicely.

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And ta-da! Sablés are done! They are extremely easy to make and taste wonderful. I think the best part of making this cookie is that you can easily wrap the dough up in clingfilm and keep it frozen or in the fridge until the day when you feel like making some fresh cookies or for when guests come over.

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