Back to recipe edition. I’ve been sharing so much photos but editing is always more complicated. So much has happened in the past month . We went into confinement, again, schools closed, vacations were on the way, online classes, quarantines … Impossible to get everywhere.
I’m not starting in order, and I have a lot of requests for recipes that are behind me. But in the next few days, I’ll just share recipes, so we’ll get there. I’ll start with the last one, which were the best cookies I’ve ever made (maybe I always say the same, but it’s really what I feel).
Sablé, shortbread biscuit, is a small dry cake with a crunchy dough, round, of variable diameter and often with a ribbed edge, originally from the city Sablé-sur-Sarthe
Traditionally it is made of flour, butter, sugar and sometimes egg yolk, mixing quickly until it gets a “sandy” consistency. The dough is rolled and cut with a cookie cutter or rolled in a sausage and cut into slices. It can be flavored, stuffed or glazed.
Since I was a child, the cookies I like the most are the stuffed ones. He loved to open the cookies and eat the filling and then dip the cookie in the tea. Those memories that stay. So I filled some cookies with chocolate cream and left others simple.
Pasta is simple to make, there are only 5 ingredients and it takes no more than 2/3 minutes to be ready.
Flour: I used a mixture of coconut flour and wheat flour. Coconut flour gives a delicate flavor the dough. You can also add grated coconut for an extra.
Butter: I used the usual vegan butter.
Egg: I added a flax “egg” to replace the egg yolks.
Filling: Dark chocolate suitable for your allergies. This filling is in the right point of texture. Dry enough to open the crackers and eat the inside.