sablés with chestnut purée


This delicate and crumbly French butter cookie is traditional in a round shape with a criss-cross pattern on the top of each cookie. A lovely treat on a cold, rainy Sunday afternoon with a cup of tea, coffee or hot chocolate.


cookies2

Makes about 40 cookies

  • 250 g flour
  • 1/2 teaspoon baking powder
  • 50 g sugar
  • pinch of salt
  • 150 g cold butter
  • 1 egg
  • 100 g chestnut purée
  • 1 egg yolk and 1 tablespoon of milk

Add the flour, baking powder, sugar, salt and butter together and gently work with your fingertips until crumbly.

Then add the egg and the chestnut purée and knead the dough as much as necessary with your hands until the dough comes together.

Wrap the dough in a plastic foil and let it rest in a cool place for about 1 hour.

Preheat the oven to 200° C and line a baking tin with parchment paper.

Roll out the dough between two sheets of baking parchment until it is about 4 mm thick. Cut shapes with your favourite cookie cutter, then place the cookies on the lined baking tin. Repeat with the remaining dough.

With a fork or a toothpick make the criss-cross pattern on the top of each cookie and brush them with the whisked egg yolk and milk and bake them for about 10 – 15 minutes or until golden brown.

Transfer them to a wire rack to cool completely.

Happy baking!

 

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bakeaffairs

Bridget's Bakery Blog

11 thoughts on “sablés with chestnut purée”

  1. Merry Christmas Bridget! I love anything chestnut. From simple roasting to savory and dessert. Western or oriental cooking. My mum likes to throw them into oriental soup with pork ribs. Love it all. Best wishes, danny.

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    1. Dear Danny, I hope you had a wonderful Christmas and a great start to the New Year!
      I also love anything chestnut; cakes, soups, caramelized or roasted… There are so many possibilities 🙂 I bet I would love your Mums Soup with pork ribs!
      All the best for you too, warmly Bridget

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    1. Dear Kimberly, sorry for my late reply. I was checking about the email notifications and you were right; the subscription feature had been disabled. I have no clue why and hope it will work again. Thank you for your support!
      I wish you a lovely day, warmly Bridget

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  2. Lovely lovely looking recipe! You’re photos are beautiful and I can’t wait to try these biscuits. I’ve just foraged a fresh batch of chestnuts and am definitely in need of some new recipes so these will be perfect! Thank you 🙂

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