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
- Sieve plain flour, corn flour, and cocoa powder (or matcha powder) into a bowl.
- Beat butter, icing sugar and salt in a mixing bowl on medium speed, until well combined.
- Add egg yolk, and mix until just combined.
- In two additions, fold the dry flour mixture into the butter mixture, till the dough is homogenous and well combined.
- Add the silvered almonds, and mix through.
- Roll the dough into two logs, wrap with clingfilm, and refrigerate for 15 minutes.
- Preheat your oven to 160’C (fan assisted).
- Slice the cookie dough log into 8mm slices. Roll the cookie sides in granulated sugar, if you wish to do this.
- Place the cookies on parchment/Silpat lined baking trays.
- Bake for 20 minutes, till just firm to touch.
- 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.