Ingredients
Sables
- 280g unsalted butter at room temperature
- 200g Granulated sugar
- 2 eggs
- 2tsp vanilla extract
- 520g flour
- 1tsp baking powder
- 1/2 tsp salt
- 1 large egg- extra, for egg wash
- 1tbs water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place cubed butter and sugar into the TM bowl & insert the butterfly whisk. Chop until light and fluffy 2-3 minutes speed 4. Add the 2 eggs one at a time and vanilla extract while the blades & butterfly whisk are still moving for 1 min on speed 4.
Add the flour, baking powder and salt to the butter mixture 40 secs on
"Dough mode" . Do not over mix the dough.Transfer the dough to a lightly floured thermomat, divide the dough into 4 balls. Wrap each in plastic wrap and refrigerate until firm - at least an hour.
Preheat oven to 175 degrees and place rack in the center of the oven. Line two baking sheets with baking paper and set aside.
Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1 cm thick. Using a lightly floured 5 cm round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough. Repeat with the reamaining balls of dough
Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of a fork or use the end of a toothpick, make a crisscross pattern on the top of each cookie. Bake cookies in the preheated oven for about 12 -14 minutes(depending on size of cookie) or until golden brown around the edges.
Cool cookies on wire rack. Store in an airtight container for up to a week.
Sables
Tip
Converted from this recipe //www.joyofbaking.com/Sables.html for my Paris Thermie Foodie Fun night March 2015
Sables, also known as a French Butter Cookie or Breton Biscuit, is a classic French cookie originating in Normandy France. The name 'Sables'is French for "sand", which refers to the sandy texture of this delicate and crumbly shortbread-like cookie. The traditional shape is round with fluted edges and the tops of the cookies are usually brushed with an egg wash to give them a shiny appearance. The finishing touch, which makes them instantly recognizable, is to score a criss-cross pattern on the top of each cookie.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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