Since this recipe has very few ingredients, the flavour of our flour really shines through. These French shortbread cookies have a sandy but snappy texture, and are buttery and just barely sweet. We used our Flourist Sifted Red Spring Wheat Flour but have also baked these cookies with our Flourist Whole Grain Rye Flour and Flourist Sifted Spelt Flour. This recipe was done in a food processor to achieve the sandy texture but can also be done in a stand mixer.
Our flours are always freshly milled to order and never stocked in our warehouse, you can shop our full flour selection here.
Sablé Heart Cookies
1 1/4 stick (140g) butter, room temperature
1/2 cup (125g) sugar
1 egg, lightly beaten
2 cups (280g) Flourist Sifted Red Spring Wheat Flour
In a food processor, cream the butter until smooth. Add sugar and process until blended together, scraping down as necessary. Add the egg and continue to process until the mixture is smooth. Add all of the Flourist Sifted Red Spring Wheat Flour and pulse until the mixture forms clumps.
On a clean work surface, gather the dough together and shape into a disk. Wrap with plastic wrap and chill in the refrigerator for at least an hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Once chilled, roll dough onto a lightly floured surface about 1/4 inch thick and use cookie cutters to cut out the desired shapes. Place them on the prepared baking sheet about 1 inch apart. Gather the dough scraps, chill again if necessary, then re-roll and cut out shapes.
Bake for 8-10 minutes or until set, being careful not to et them brown. Transfer to a rack and allow to cool.
These were great! A little plain, next time I will ice them.
Made these with your rye flour – tasty and not too sweet.
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