Trio of sablée biscuits: the best cookies ever.

01

This weekend I won’t bore you with a long text or an endless story of why this bake is great (only a lot of pictures!). You will just need to know that these are the most scrumptious biscuits with the greatest melt-in-the-mouth texture. And they are also very easy to make, just remember to not overheat the pastry. Thanks Michel Roux for the best bullet-proof pâte sablée recipe.

02 03 04 05

Questo fine settimana non vi annoieró coun un testo logorroico o una storia infinita del perchè amo preparare questi biscotti (solo tantissime foto!). Sappiate solo che questi sono i biscotti più buoni che potrete provare, con la migliore consistenza che “si scioglie in bocca”. E sono anche facilissimi da preparare, ricordatevi semplicemente di lavorare la pasta il più possibile a freddo. Grazie Michel Roux per la migliore ricetta di pasta sablée a prova di pasticcio!

06 07 08 09

Recipe

Lemon and Cardamom
375g flour
300g butter
150g icing sugar
3 egg yolks
16g ground cardamom
1 tbs lemon essence
For the wash:
1 whole egg
Zest of 2 lemons
Juice of half a lemon

10 11 12 13 14 15 16 17 18 19 20 21

Orange and Cinnamon
375g flour
300g butter
150g icing sugar
3 egg yolks
16g ground cinnamon
1 tbs orange essence
For the wash:
1 whole egg
Zest of 2 oranges
Juice of half an orange

22 23 24 25 26 27 28 29 30

Chocolate and coconut
280g flour
300g butter
150g icing sugar
3 egg yolks
90g cocoa powder
100g coconut
For the decoration:
150g white chocolate

31 32 33 34 35 36 37 38 39 40

The preparation is similar for the three types of biscuits. Mix all the dry ingredients (and the essences for the first two types) and add the butter slightly softened and cut into small cubes. Start working the ingredients to make a crumbly looking mixture. When the butter is reduced to very small size and mixed thoroughly with the dry ingredients, add the egg yolks and with a metallic spatula incorporate them in the mixture. Make sure to work the pastry just long enough to make it uniform and do not over handle it. Wrap in cling film and let it rest in the fridge for at least 1 hour or even overnight.

41 42 43 44 45 46 47 48 49 50 51 52 53 54 55

Warm up the oven at 180C roll the pastry to 3-5mm thick and cool down in the fridge for about 20 minutes or more. Wash the biscuits (for the first two types) with the mix of egg, zest and juice and bake for about 10 minutes or until golden brown. For the chocolate type melt the white chocolate and when the biscuits are cooled drizzle on top.

56 57 58 59

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s