Black Sesame Sable Cookies: A Crispy, Nutty Delight
Black Sesame Sable Cookies: A Crispy, Nutty Delight
Homemade Black Sesame Sable Cookies for an Irresistibly Nutty Flavor
Indulge in the delightful crunch of French Sable cookies, reimagined with a nutty twist! These homemade sable cookies offer a wonderfully crisp texture that melts in your mouth, enhanced by the rich, toasted flavor of black sesame seeds. Their simple, satisfying taste makes them incredibly moreish, perfect for enjoying with a cup of tea or coffee. They also make a thoughtful and delicious gift for friends and family. ^^
Ingredients- Unsalted butter, 75g (cold)
- Powdered sugar, 40g
- Salt, 1 pinch (approx. 0.5g)
- Egg yolk, 12g (room temperature)
- Vanilla extract, 2g (approx. 1/2 tsp)
- Cake flour (or low-gluten flour), 115g
- Almond flour, 35g
- Black sesame powder, 10g (adjust to taste)
- Granulated sugar, for coating (optional)
Cooking Instructions
Step 1
First, gather all the necessary tools for making sable cookies. You’ll find a fine-mesh sieve, a silicone spatula, parchment paper, and a metal ruler or bench scraper helpful for shaping and cutting.
Step 2
Carefully measure out all the ingredients according to the recipe. Ensure the butter is cold and cut into about 1.5cm cubes. Have the egg yolk at room temperature to help it incorporate smoothly.
Step 3
Place the cold, cubed unsalted butter into a mixing bowl.
Step 4
Using your silicone spatula, gently press and spread the butter against the side of the bowl. This will help soften it slightly without fully melting it. Avoid overworking the butter.
Step 5
Add the pinch of salt to the butter. Sift the powdered sugar in two additions, mixing lightly with the spatula after each addition. Blend until just combined and the mixture is smooth, being careful not to overmix.
Step 6
Stir in the vanilla extract and the room temperature egg yolk. Mix gently with the spatula until just incorporated. The mixture should come together without looking greasy.
Step 7
Use the spatula to scrape down the sides of the bowl, ensuring no butter or yolk mixture is left unmixed. This keeps the consistency uniform.
Step 8
Now, it’s time to add the dry ingredients. Sift the cake flour, almond flour, and the black sesame powder directly into the bowl. Sifting helps to aerate the flours and prevent lumps.
Step 9
With your spatula held upright, cut through the dough in a ’11’ pattern. Mix just until you no longer see streaks of dry flour and the dough begins to clump together. Be careful not to overmix at this stage.
Step 10
Once most of the dry ingredients are incorporated and the dough starts to form a mass, switch to holding the spatula horizontally. Gently press the dough with the flat side of the spatula. This helps to bring the dough together without developing too much gluten, which can make the cookies tough.
Step 11
When the dough has formed a cohesive mass, gently bring it together into a single ball with your hands. Do not knead or overwork the dough. The goal is a tender cookie, not a chewy one.
Step 12
Weigh the dough ball and divide it into two equal portions. This ensures consistency in the final cookie shapes.
Step 13
Take each portion of dough and flatten it slightly. Using the palm of your hand, gently push and fold the dough, repeating this process 4-5 times. This layering technique helps create the signature texture of sable cookies.
Step 14
Now, shape the dough into logs. Use the flats of your hands to gently roll and guide the dough, elongating it into a cylinder. Aim for a consistent thickness along the entire length.
Step 15
Lay out a sheet of parchment paper and place one of the dough logs onto it.
Step 16
Cover the dough log with another piece of parchment paper. Hold the bottom parchment paper steady with one hand, and use your ruler, bench scraper, or a thin cutting board with the other hand to gently press and shape the dough. Roll and press along the length to create a smooth, even cylinder of uniform thickness.
Step 17
Check that the dough log has a smooth surface and an even shape and thickness. This precision will ensure your cookies bake evenly and look beautiful.
Step 18
Carefully roll the parchment paper tightly around the dough log, encasing it completely.
Step 19
Secure the ends of the parchment paper with rubber bands or tape to maintain the log’s shape. Refrigerate for 1-2 hours, or freeze for 1 hour, until the dough is firm and easy to slice. Chilling is crucial for clean cuts and maintaining shape during baking.
Step 20
Once the dough is chilled and firm, prepare a surface (like a cutting board or silicone mat) by spreading a layer of granulated sugar. Roll the dough log gently in the sugar, coating all sides evenly. This adds a lovely sparkle and subtle crunch to the finished cookies.
Step 21
If you want uniformly sized cookies, use your ruler to lightly mark the dough log at desired intervals for slicing.
Step 22
Using a sharp knife, carefully slice the dough log into cookies. It’s best to make clean, decisive cuts. You might need to run the knife through a couple of times to ensure a clean slice without squashing the dough.
Step 23
Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving a little space between each one as they may spread slightly during baking.
Step 24
Bake in a preheated oven at 160-165°C (320-330°F) for 20-25 minutes. Keep an eye on them, as oven temperatures can vary. Adjust baking time as needed.
Step 25
Once golden brown and baked through, carefully remove the sable cookies from the oven.
Step 26
To check for doneness, you can gently lift a cookie and look at the bottom. A light golden-brown color indicates they are perfectly baked.
Step 27
Transfer the hot cookies to a wire rack to cool completely. Sable cookies need to cool down fully to achieve their signature crisp texture and best flavor.
Step 28
Enjoy your homemade Black Sesame Sable cookies! They offer a delightful sandy crumble and a wonderful nutty aroma from the black sesame. Feel free to adjust the amount of black sesame powder to your preference for an even more intense nutty flavor. Happy baking!
