Sablés de Nantes
A classic crisp cookie from the Nantes region of France, with a delicate, sandy texture that melts in your mouth.
Ingredients
Butter (softened to room temperature)
200 g
Powdered sugar
200 g
Egg (slightly beaten)
1
Egg yolk
4
Vanilla extract (extract or essence)
2 tsp
Flour
400 g
Salt
a pinch
Baking powder
1/2 tsp
Cinnamon powder
a pinch
Coffee extract
2 drops
Instructions
1
Step 1
Preheat the oven to 190°C. Coat two baking sheets with melted butter, then set aside to cool.
2
Step 2
Cream the butter and sugar using a wooden spoon. Combine half of the beaten egg with the egg yolks (reserve the remaining half of the egg for brushing later), add to the butter mixture in batches, beating well after each addition. Stir in the vanilla extract.
3
Step 3
Sift in the flour, salt, baking powder, and cinnamon, and fold into the butter mixture. Place the dough onto plastic wrap using a spatula, pat flat, wrap, and refrigerate for at least 1 hour.
4
Step 4
In a small bowl, gently whisk together the reserved half egg and the coffee extract; set aside.
5
Step 5
Roll the dough between two sheets of paper to a thickness of 3–4 mm (see "Chef's Tips" on page 63). Cut out cookies with a fluted round cutter, arrange them on the baking sheets, and refrigerate for 20 minutes. Remove, brush with the coffee egg wash, and score a crosshatch pattern on the surface with a fork. Bake for 12 minutes until golden. Repeat with the remaining dough.
