Today, we’re going to explore the classic French biscuit, the Sablé cookie.
With your Thermomix, you can whip up these delicious treats effortlessly. Let’s discover the charm of Sablé cookies, learn about their origins, and look at other popular cookie recipes.
Sablé cookies are a beloved French treat known for their sandy texture, which is actually where their name originates from – ‘sable’ means ‘sand’ in French. These cookies are buttery, tender, and crumble delightfully in your mouth. Made with simple ingredients like butter, flour, sugar, and sometimes a touch of vanilla or almond flavoring, they represent the elegance of French patisserie in every bite.
Originating from Sablé, a town in the Sarthe department in the Pays de la Loire region of western France, these cookies have been a part of French culinary history since the 17th century. They were traditionally gifted to royal visitors as a symbol of local craftsmanship and excellence.
Once you’ve mastered the Sablé cookie, why not try your hand at other cookie recipes? Your Thermomix can help you prepare a variety of treats:
Exploring the world of cookies with your Thermomix is not only fun but also rewarding. The precision and ease the machine offers make it ideal for perfecting all sorts of delectable delights. Happy baking!
I leave you with the recipe for the Thermomix Sablè cookies.
See you for the next recipe!
Nea!
Thermomix Sablé cookies
Ingredients
- 250 soft butter *
- 200 gr sugar
- 1 pinch fine salt
- 300 gr plain flour or 00 flour
- 50 gr cornstarch
- 1 tsp ground cinnamon (optional)
- brown sugar to taste
Instructions
Put the butter, sugar, cinnamon and salt in the bowl, whisk (without butterfly): 2 min. speed 4.
Add the flour and starch, stir in: 30 sec. speed. 3.
Wrap the dough in plastic wrap and keep it in the freezer for 1 hour.
At this point, form 3 rolls about 30 cm long, cover them with plastic wrap and place them back in the freezer for another 2 hours.
Then roll them in brown sugar, cut slices about 1 cm thick and place them on a baking sheet with baking paper.
Bake in a preheated oven at 170°C for about 15 minutes.
Allow to cool completely before serving… Buon appetito!
Recipe Notes
I divided the mixture in half, in one I put cinnamon, and in the other half dried lavender.
They are kept for a few days in a tin box.
*For those who are intolerant to dairy products, lactose-free butter can be used.
