Sablés

Sablés (SCD & GFCF)

Sables

Sablés

Sablés are French butter cookies. I first found out about them on Joy of Baking and the recipe below is a modified version of the original recipe from that website. It is best that coconut oil is used as it gives a buttery flavour to the cookies and it is also nutritious. View the original recipe here, as well as some background information about these cookies.

When transferring the cookies to the baking sheet, I use a flat flipper or spatula to do it. That’s what I do with all cookie-cutter cookies as it’s easier and less mess.

Ingredients

10 tbsp. extra virgin coconut oil
1/4 cup honey
1 egg
1 tsp. vanilla extract
2 cups almond flour
1/2 tsp. baking soda
Egg wash: (optional)

1 egg
1 tbsp. water

Method

  1. Beat wet ingredients and add the dry. Mix until it forms a soft, sticky dough. Divide the dough in half and wrap in plastic wrap. Chill for about 1 hour in the freezer, until firm.
  2. Preheat oven to 350ºF and line a baking sheet with parchment paper. Roll out the dough between plastic wrap and cut out the cookies. Even though the dough is firm, it is still very soft so take care when transferring the cookies to the baking sheet. Make the egg wash by beating the egg and water together, brush on the cookies and make a crisscross pattern with a toothpick or pointed knife. Bake for 12-14 minutes. Cool and serve. Enjoy!

Share This

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

About these ads

3 thoughts on “Sablés (SCD & GFCF)

  1. Miss Kitty In The City

    Wow! I love that random entry generator because I missed seeing this when you originally posted it. Another bookmarked recipe for sure! Have you noticed an advantage with using coconut oil since it features in the majority of your recipes? Thanks again for your time and help!

    Reply
    1. Zoe Post author

      Hi Amanda, it’s been a while since I’ve made these cookies, but I think the bottoms were crispy when I made them as well. To avoid it, though, I would suggest trying to bake them for a few minutes less. Hope that helps!

      Reply

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s