SABLES (FRENCH BUTTER COOKIES)

Sablés (pronouced /sa blay/)  French for sand are a essentially a french butter cookie which live up truly to the meaning of the word. I've wanted to share this recipe for a while because this one is truly unique due to the fact that it uses a boiled egg yolk. Yes, you read that right and this is because to truly bring out the sandy texture of this cookie we need to control how much moisture is put into the cookie. 

You are probably shaking your head as you wonder how this is going to work out and I get it. After looking for the perfect way to keep the moisture in this cookie to a minimum i stumbled upon this little tip that said using a boiled egg yolk would result in the classic French butter cookie texture so it was off to the races.  The reason why a boiled egg yolk works is simple; once boiled, the water in the yolk becomes locked up and unavailable thanks to the proteins in the yolk and with little water, the sugar crystals remain somewhat undissolved.

Phew, enough of the quasi science lesson and lets get to the details on this recipe; 

INGREDIENTS

1 large egg

1 large egg white lightly beaten and mixed with 1 teaspoon of water

10 tablespoons softened unsalted butter

1/2 cup + 1 tablespoon (2.75 oz) sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups (7.5 oz) all purpose flour

4 teaspoons turbinado sugar

METHOD

1. Place egg in saucepan and cover with water; bring to a boil on high heat. Remove pan from heat, cover and let sit for 10 minutes. Prepare ice bath in a small bowl; move egg using a slotted spoon and let stand for 5 minutes. Separate the yolk from the egg and press the yolk through a fine mesh strainer;

2. Combine butter, sugar, salt, and cooked egg yolk and beat on medium speed  until light and fluffy. Reduce speed to low and add vanilla and mix until fully combined; stop mixer and add flour and mix on low speed until it is fully combined;

3. Divide dough into 2 pieces and shape each piece into a log approximately 6 inches long and 1.75 inches in diameter and wrap each log in parchment paper making sure the ends are firmly wrapped up. Refrigerate for up to 2 hours or 45 minutes in the freezer;

4. Preheat oven to 350 degrees and line baking sheets with parchment paper. Slice the dough into 1/4 inch thick rounds and place the dough 1 inch apart on sheet; using a pastry brush and light strokes, brush dough with egg white mixture and sprinkle turbinado sugar evenly;

5. Bake until cookie centers are pale golden brown and their edges are slightly darker than the centers (approximately 15 minutes), rotating the sheet pan half way through to ensure an even bake. Let the cookies cool on the pan for a few minutes and then transfer to cooling rack so the cookies can cool before being served.

Serving Suggestions:

You can skip the turbinado sugar for a healtiher, slightly less sweet and textured cookie

Make a Sandwich cookie, for this one i used red melting chocolate

 

Wishing you all things sweet, 

Minerva. 

 

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