Les petits Sablés français...










These "petit gâteaux" remind me my childhood... when it was freshly baked and served for "Goûter" after school !
I make it now for tea time, whatever the season is...
It smells so good in the kitchen ! Cinnamon, vanilla, orange zests flavors match with freshly baked cakes...
It's now time to bake and experience my recipe... and offer a delightful moment to your family!



INGREDIENTS (+/- 50 biscuits)
250g all-purpose flour
125g granulated sugar
65g almond meal
125g soft unsalted butter
1 tsp cinnamon or ginger powder
A pinch of baking powder
A pinch of anise powder
Zest of a 1/4 organic lemon
1 egg + 1 yolk
1 tbsp Cointreau liquor
2 drops almond aroma
1 yolk + 1 tsp crème faiche to glaze

DIRECTIONS

In a large bowl, combine all dry ingredients (flour, sugar, almond meal, baking powder and spices).

Cut butter in knobs (butter at room temperature). Add it to the flour mix with the zests. Knead this mixture with your finger tips first and with your hand palms then until you get a thin sand texture.

Add the egg, the yolk, the flavors and combine with a wood spatula until smooth.

Put the dough on the table and knead by hand in pushing it. Shape a ball. Flat it and film it. Chill for 2 hours.

Preheat oven to 350°F (180°C)

Lightly flower your table. Roll out the dough to get a 1/4 inch thickness.

Cut biscuits in using cooking rings. Place it on a baking tray covered with baking paper. Keep space in between biscuits as it will spread in baking.

Combine the yolk with creme fraiche. Brush each biscuits with.

Bake between 10 to 14 minutes. Shortbreads will be lightly gold...

Cool on a rack.



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