After reading Jen’s post about making chocolate-filled sable biscuits recipe, I decided to give them a try myself as I’m also quite a fan of Shannon Bennett’s book “My Vue”.
Similar to a shortbread cookies, these sable cookies have an almost ’sandy’ texture upon the first bite, but very quickly dissolve into nothing but a sweet memory and leave you craving more. Below is the recipe with slight modifications, as I found the original didn’t quite work for me.
Sable Cookies or Biscuit Recipe
- 500g plain flour
- 50g cornstarch
- 400g butter, diced and at room temperature
- 250g icing sugar
- 4 egg yolks from small-medium eggs
- pinch of salt
How to Make Sable Cookie Recipe
1. Preheat oven to 160 degrees C.
2. Sift flour and cornstarch, into a mixing bowl. Make a well in the centre of the flour mixture, then add butter and sugar and work till butter is completely mixed in.
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3. Add egg yolks and salt, drawing it into the flour and work till barely combined (do NOT overwork the dough as it will make the cookie tough and doughy).
4. Roll the pastry into a log and wrap in clingwrap and refrigerate for 90 minutes – 2 hours.
5. Remove dough 1/4 at a time and briefly knead, then lay down on a lightly floured surface and roll out to approximately 3-4mm thickness. Cut out with a cookie cutter and place on a lined baking sheet spaced about 1cm apart as they may spread slightly.
6. Place each tray of cookies into the refrigerator for about 10 minutes before baking as this helps create a crisper cookie and helps prevent spreading during baking. Bake these for about 10 minutes, or till they just begin to gain a golden blush along the edges.
These cookies are so delicate that this one cracked whilst I was gently pressing the two hearts together around the chocolate ganache.
You can see from this close-up that the crumb is delicate yet dense, this cookies disintegrates in your mouth with barely any chewing.
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The recipe for the ganache is super-easy, equal parts dark couverture chocolate and thin cream melted bain-marie style (in a bowl above a pot of simmering water, the bottom of the bowl must not be in contact with the water) till the chocolate has melted. Remove from the heat source and continue to mix till the chocolate has completely melted and mixed into the cream. Leave it to cool whilst giving it the occasional stir.
Personally, I found that I preferred the cookies without the ganache as it was a bit sweet for me, but they’re perfect with a scoop of vanilla ice-cream 😉 You can make dessert for the dinner party – apple pie with a scoop of vanilla ice-cream and heart shaped sable cookies
*Edit: Just got back from seeing my friend Marie-Laure, a lovely lass who hails from France, and upon tasting one of these she exclaimed that they reminded her of her mother as her mother also makes these. So there you go – tasty AND authentic 😉