No guests are expected this weekend, everyone had urgent business. I got bored and, in order to somehow entertain myself, I decided to bake something exquisite and easy. Here suitable recipe- biscuit sablé, the shortest of all shortbread cookies. Sable - translated from French as "sand", these are cookies of increased friability due to the addition of hard-boiled yolks to the dough. Add cocoa to half of the dough, and the cookies will turn out to be two-colored, not only tasty, but also spectacular. A selection of proven recipes miscellaneous homemade cookies - .

Compound:

• Butter at room temperature - 220 grams
• Sugar - 100 grams
• Vanillin - 1 sachet (1 gram)
• Salt - a pinch
• Eggs - 3 hard-boiled yolks
• Flour - 270 grams
• Cocoa insoluble - 1 tablespoon with top (10 grams)
• Instant coffee - 1 teaspoon

How to cook an exquisite beautiful and very tasty crumbly French two-color Sablé biscuits

For shortcrust pastry boil eggs hard boiled for 10-12 minutes after boiling, cool. Soft butter combine with sugar, vanilla and salt, grind. Peel the eggs, separate the yolks. Proteins are not a problem to attach, they will come in handy in any salad where boiled eggs are used.

Rub butter with sugar, vanilla and salt

Mash the yolks with a fork, add to the butter mixture, grind again, achieving uniformity.

Add crushed egg yolks, mix

Divide the resulting mass in half, it turned out 200 grams.

Pour a spoonful of cocoa into one half. I allow the only slight deviation from classic recipe- add a teaspoon instant coffee, this will give the Saber cookies a light mocha flavor.

Sift the flour and add 130 grams to the dark dough, and 140 grams to the light dough. Knead two types of dough, it turns out soft, plastic and at the same time - crumbly.

Knead two types of dough

Roll out one part of the dough into a rectangular layer about 20 by 10 cm in size. It is convenient to align with a knife with a wide blade.

Roll out one part of the dough into a rectangular layer

Similarly, prepare the second part of the dough, exactly the same size. I have plenty of time this time, so I aligned with the ruler.

Roll out the second part into the same rectangular layer

Fold the dough pieces one on top of the other, press down and put in the refrigerator for an hour.

Stack rectangles one on top of the other

Then cut the dough along the edges to a clear rectangular shape, roll the koloboks from the scraps, they will turn out to be nice cookies in the form of marble balls.

Trim uneven edges

Cut the rectangle lengthwise into four identical sticks.

Cut lengthwise into four pieces

Turn over two of them and fold them in a checkerboard pattern so that the parts of the contrasting color are in contact, as in the photo. Blind the sticks with each other, gently pressing them along the entire length.

Fold in a checkerboard pattern

Cut with a sharp knife shortbread about 1 cm thick.

cut cookies

Lay the two-color Sablé shortbread cookies on a parchment-lined baking sheet.

Lay out on parchment

Bake Saber cookies for 10-15 minutes in an oven preheated to 180 degrees. Drying and browning is not necessary. As soon as a magical aroma floats through the kitchen, you can turn it off.

Niksya's Amazing French Shortbread Sablé with Confiture (2 Recipes)

The French name sable (sand) very accurately describes the texture of this delicate crumbly biscuits perfect for morning tea or coffee. In the Middle Ages, chefs from wealthy households experimented with sweet dough and its ingredients. By the seventeenth century, sweet biscuits had won their place both on the tables of wealthy townspeople and on the counters of street vendors.

Recipe from the book "We Eat French"

"In France, the popularity historical character determined not only by the number of streets and squares bearing his name, but also by dishes created in his honor. Perhaps this helps the French digest their history!
Following this logic, Generalissimo Suvorov (under Frenchized Suvaroff) became one of the symbols of French gastronomy. At the end of the nineteenth century, on the occasion of the conclusion of the Franco-Russian alliance, the name of the commander began to be assigned to all kinds of dishes from game, poultry, foie gras. This fate did not escape the wonderful biscuits with confiture, which today is found in all bakeries and pastry shops in France.
Here is the recipe for Suvaroff cookies in the version of the best baker in Europe, Francois Pozzoli.

I will give you two recipes. One with confiture, the second with strawberries and a meringue cap. Both options are incredibly delicious!

Ingredients:

600 g flour
150 g sugar
150 g vegetable oil
3 eggs
8 g vanilla sugar
10 g baking powder
Confiture or jam to your taste (you can also use chocolate paste), I had blueberry and cloudberry.
Powdered sugar for decoration

Preparation 40 minutes
Baking 10 minutes

Test preparation:
In a bowl, beat eggs with regular and vanilla sugar and vegetable oil. Gradually add all the flour and baking powder.
Knead the dough for a few minutes and make a ball out of it. Divide the ball into two or three parts to make it easier to roll out.


Cookie cut:
Roll out the dough to a thickness of approximately 3 mm. The thinner the dough, the crispier the cookies will be. Thick dough cookies will be softer.
Using a cookie cutter or a large glass, cut circles out of the dough. In half of the circles, cut a circle of smaller diameter in the center, for example, with a glass.


Baking in the oven:
Grease the surface of a baking sheet with butter, or line it with parchment paper. Put all the circles of dough on it.


Place in oven preheated to 170C for 10 minutes. They should brown slightly, but not too much. Take them out of the oven and let them cool.


The final stage:
Spread mugs without holes with confiture or chocolate paste. Sprinkle mugs with a hole with powdered sugar and put them on top of the confiture. Your wonderful Suvaroff cookies are ready!

The second version of "Saber".


For the meringue:
Egg whites - 2 pcs.
Sugar - 150 g

Strawberry

P r i p o r a t i o n e :

We roll out the dough, cut out circles of the diameter necessary for us. Bake for 10 minutes. Take out and let cool.

Beat egg whites with sugar until thick. We shift the future meringue into a pastry syringe or bag. Wash strawberries, dry with paper towels and cut into 2 halves. Lay the cookies on top.


Top with meringue.


Bake on the "grill" mode for about a minute (+ -), until the meringue is slightly darker. Eat immediately, you can still warm, because. strawberries give juice quickly.

Highly delicious cookies from confectionery guru Pierre Herme. I’ll make a reservation right away that I made my own changes to the recipe, since I’m not baking it for the first time and now I have achieved the most pleasant taste and texture. I added 20 g more to the dough powdered sugar, a pinch of salt and baking powder, the taste immediately became more balanced, and the cookies turned out soft. You can omit my additives and make Sablé cookies by original recipe. In this case, it will turn out to be more dense.

In Pierre Herme's recipe, the Sablé biscuits were shaped like a "W", but since my nozzle was quite large, I also changed the shape of the biscuits, so it's easier to extrude the dough onto the baking sheet. You can just lay out the cookies with a spoon.

To prepare Saber cookies, we will take such products. All room temperature.

Beat the egg white (not from the refrigerator) with a pinch of salt until frothy, then add a spoonful of powdered sugar and beat already to dense peaks. We take the powder from its total amount.

Beat soft butter with the remaining powdered sugar.

In a separate bowl, mix flour, cocoa, a pinch of baking powder and vanilla.

Combine butter with whipped protein.

Gradually add the flour and mix it into the butter with the protein.

Should work soft dough, which is difficult to pick up, but at the same time it is quite dense. If suddenly your flour has a very low glycemic index, then just achieve this texture by adding flour as needed.

Put the dough into a pastry bag with a nozzle.

Squeeze cookies on a baking sheet in the form of the letter W, I just have sticks. Bake at 180 degrees for about 10 minutes.

Cool cookies slightly.

And sprinkle with powdered sugar.

Happy tea! This serving of Sablé biscuits should be doubled, because - well, very tasty.