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Caption: _______ Dark Chocolate Sablé Cookies OH SWEETNESS
Caption: Learning from a Cookie A new year mean a new start, possibilities and a new chance to fulfill your dreams. This is the essence of baking. A new dough or batter mean another chance to get it right and make it better – but most importantly a new possibility to LEARN and develop. That's what I will continue to do in 2015. My first #stellerstories is a cookie recipe, which at first glance may seem nothing much, but the dark intricate flavour and texture – which ends with a subtle chewiness – of this little buiscuit will tell you otherwise. And it can be used in so many different ways.
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Caption: SABLE mean "sand" in French and refers to a delicate pastry dough (pâte) wich has a crumbly and friable texture. Sablé also refers to the method of mixing the dough, called "sablage", rub, where rubbing the butter is supposed to coat the flour and sugar, in order to give that sandy like texture. This is the traditional way, but today you can encounter the creaming method for this dough as well, which is the case for this recipe. Soft butter is creamed together with sugar and salt (and occasionally egg yolk) before incorporated with the flour.
Caption: Dark Chocolate Sablé Cookies Adapted from "Miette — Recipes from San Francisco's most Charming Pastry Shop" by M. Ray
140g / 5 oz. organic plain flour
30g / 1 oz. organic cocoa
1/2 tsp baking soda
115g / 4 oz. organic butter
130g / 4.5 oz. organic raw sugar
1/4 tsp Maldon sea salt
3/4 tsp organic vanilla extract
100g / 3.5 oz. dark chocolate, 70%
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Caption: INSTRUCTIONS
Sift flour, cocoa and baking soda in a bowl. Set aside.
Finely grate the chocolate. Set aside.
Beat sugar with butter, vanilla and salt until creamy for about 4 minutes.
Add the dry ingredients and grated chocolate to the butter mix and form a dough. Refrigerate the dough for at least 1 hour — the dough can be stored in the fridge for up to one week or in the freezer for at least a month.
Roll out the dough until about 5 mm / 1/4 inch thick and cut out cookies in preferred shapes. Bake the cookies on a lined baking tray in 175 C / 350 F for 10-12 minutes.
Bon appétit.
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Caption: Decorate the cookies with melted dark or white chocolate, royal icing or why not M&M's. You can flavour and color the icing with coffee, cocoa or berry reductions.
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Caption: Serve cookies with a bowl of vanilla ice cream.
Use whole cookies or crumbles as a textural component in a dessert.
Caption: Dark Chocolate Sablé Cookies
by OH SWEETNESS - Organic Cakes & Pastry
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