This week’s Tuesdays with Dorie recipe from Baking Chez Moi – was a classic – Vanilla Bean Sablés (the most buttery shortbreads ever!), in Dorie’s words: “snappy around the edges, cakier in the centre” with a hint of saltiness.
Sablé in French means “sandy” and the sandy texture (you can even see it pretty well in the photos here) comes from not adding too much air to the mixture when you’re beating the butter and then working quickly when you’re adding the flour so you don’t overwork the dough too much. I used my hand beaters for this and finished the job off with my hands.
The dough is rolled into logs and refrigerated then just before baking the logs are rolled in egg and sugar then sliced into 1/2-inch rounds (I found this challenging to keep the cookies from crumbling – you just have to work fast LOL!). The cookies spread in a bit of a weird manner when they bake – the edges kind of slide away from the cookie as you can see in the photo but I think it makes them look interesting and adds to the texture – the edges are crispy and sweet, the centres are softer with a touch of salt.
Get the recipe for Dorie Greenspan’s Vanilla Bean Sablés here or on page 261 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!