Duchess Bake Shop's Cardamom Orange Sablés Bretons

4

PREP TIME

20 min

TOTAL TIME

1 h 50 min

Makes

16 cookies

Duchess Bake Shop's Cardamom Orange Sablés Bretons

Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; photography by Erik Putz; food styling by Michelle Rabin; Paper art by Ali Harrison of Light + Paper

"These traditional French butter cookies are a snap to make. They positively melt in your mouth and make a great addition to any holiday cookie lineup. The cardamom-and- orange combination is perfect for the holidays, but if you aren’t a fan, you could simply omit those flavourings and add a bit more vanilla."—Giselle Courteau, co-owner, Edmonton


Ingredients

  • 1 1/2 cups cake and pastry flour , (180 g)
  • 2 tsp baking powder
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • 3 large egg yolks
  • 2/3 cup granulated sugar , (128 g)
  • 1 tsp vanilla
  • 1/2 cup + 2 tbsp unsalted butter
  • 1 tsp orange zest

Topping

  • 1 egg yolk , beaten
  • 2 tsp sanding sugar

Instructions

  1. Line a 9 ×9-in. baking pan with parchment, leaving overhanging edges on 2 long sides.
  2. Sift flour, baking powder, cardamom and salt into a large bowl.
  3. Combine 3 yolks and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until thickened and pale yellow, about 2 min. Beat in vanilla until combined. Beat in flour mixture, butter and orange zest just until combined.
  4. Transfer dough to prepared pan. Press down with your hands, working dough into all corners. (You may need to sprinkle a little flour on
    top so it doesn’t stick to your fingers too much.) Using the flat bottom of a cup, smooth top. Refrigerate for 1 hour.
  5. Position rack in centre of oven, and then preheat to 350F.
  6. Topping: Brush top of cold dough with beaten yolk. Run the tines of a fork across dough horizontally and vertically to create a design. Sprinkle generously with sanding sugar.
  7. Bake until cookies are golden-brown, 25 to 30 min. Remove from oven. Immediately run a knife between parchment and pan. Lift overhanging parchment and transfer sablés to a cutting board. Cut into 16 squares. Transfer cookies to a wire rack and let cool completely, about 30 min. Store in an airtight container at room temperature for up to 1 week.

Baker’s tip:

Sanding sugar’s shiny, coloured crystals won’t melt in the oven. Find it at craft or bulk food stores.

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