Chocolate and matcha sable cookies

This is something I’ve made a few times now, but I have never gotten around to posting the recipe. The photos are also a few years old… Better late than never though!

These sable cookies do require some refrigeration time to allow for easy shaping/slicing, but I promise that they are not too fiddly, and are completely worth it. I loved the extra crunch from the granulated sugar, but R isn’t a fan and prefers it without (he says it is too sweet with the extra sugar).

Chocolate & Matcha sable cookies
Makes 40 cookies
Recipe from Okashi (Sweet treats made with love)

  • 40g silvered almonds
  • 130g plain flour
  • 20g corn flour
  • 20g cocoa powder (or matcha powder)
  • 120g unsalted butter, softened
  • 70g icing sugar
  • pinch salt
  • 1 egg yolk
  • Granulated white sugar, for dusting (I use Demerara sugar) – optional
  1.  Sieve plain flour, corn flour, and cocoa powder (or matcha powder) into a bowl.
  2. Beat butter, icing sugar and salt in a mixing bowl on medium speed, until well combined.
  3. Add egg yolk, and mix until just combined.
  4. In two additions, fold the dry flour mixture into the butter mixture, till the dough is homogenous and well combined.
  5. Add the silvered almonds, and mix through.
  6. Roll the dough into two logs, wrap with clingfilm, and refrigerate for 15 minutes.
  7. Preheat your oven to 160’C (fan assisted).
  8. Slice the cookie dough log into 8mm slices. Roll the cookie sides in granulated sugar, if you wish to do this.
  9. Place the cookies on parchment/Silpat lined baking trays.
  10. Bake for 20 minutes, till just firm to touch.
  11. Leave to cool on a wire rack, and eat when cooled. Cookies can be stored in an airtight container for up to 10-14 days.

 

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