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About a week ago I was at the market and bought some dried Lavender. I've seen quite a bunch of Lavender recipes lately and was intrigued to try one myself, the first recipe I saw the use of lavender in it was this one- Lavender Sablè, Sablè is a classic French cookie originated in Normandie. The name Sablè, comes from the French word for sand, because of their crumbly texture. Soft and delicate they are very easy to make.
I wasn't sure about the flavor of Lavender in a cookie but I was pleasantly surprised, the cookie itself is very delicate in texture and flavor. A big plus for anyone who loves Lavender must be the smell that fills up home while baking these.
My moms verdict was "they taste like Indian cookies" and five minutes later (while writing this post!) I hear "finished!" so I guess there not too bad.
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Slicing the log of dough. It doesn't need to be super even- the baking process will smooth out the shape.
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Lavender Sablè Cookies:
1 ½ cups and 1 tbsp flour
3 tbsp cornstarch
1 tbsp dried lavender
200 gr unsalted butter, softened at room temperature
3/4 cup confectioner sugar
pinch of salt
1 egg yolk
zest from 1 lemon
1 tbsp dried lavender
200 gr unsalted butter, softened at room temperature
3/4 cup confectioner sugar
pinch of salt
1 egg yolk
zest from 1 lemon
In the bowl of a stand mixer, beat butter on medium speed until smooth, add the confectioners' sugar and beat until well blended. Beat in the egg yolk, followed by salt, dried lavender and lemon zest.
On low speed, add the flour and cornstarch and mix just until flour is incorporated.
Turn dough out onto a counter, gather dough into a ball, divide in half, and wrap each piece in plastic wrap. Chill dough for 30 minutes in refrigerator.
Form each piece of dough into a log that is about 3-4 cm in diameter. Wrap logs in plastic wrap and chill dough for 2 hours in refrigerator. (Dough logs can be wrapped airtight and kept refrigerated for up to 3 days or stored in freezer for up to 1 month.)
When ready to bake, preheat the oven to 180°C.
Once the oven is ready, slice the log into 1 cm thick (not bigger) and place on a lined baking sheet. Leave a few centimeters between the cookies, they don't really spread but still try to keep them apart.
Bake for 12- 14 minutes, or until the sablès are set but not brown. Transfer and cool the sablès on the rack.
Original from: Fresh from the oven
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I'm a big fan of your blog - i have been reading it since last week!
ReplyDeleteI have a question:
Why is it so important to bake cookies?
Everybody loves raw cookie dough -
Why aren't unbaked-"cookie dough" style cookies more popular?
Isn't this a niche market, just waiting to be explored, with millions of dollars of profit potential?
Thank you for your time, always looking forward to your next project!
- CrumplerDude_2819
Thank you so much CrumplerDude_2819.
ReplyDeleteWell that is a very interesting question. There's nothing wrong with eating the cookie dough raw from any of my posted recipes, infact I always taste the dough before baking it to make sure the flavor and sweetness are in balance. But I must also stress that I don't recommend eating regular cookie dough in large quantities because of the raw eggs in it.
I have found a number of recipes that make so called "cookie dough" with out eggs like the kind you would find in US grocery stores.
About the importance of baking the cookie dough I would say it's a matter of personal preference, I enjoy the crumbly, flaky or buttery texture a baked cookie has, If you like the gooey raw dough better- that's great for you!
I'm pretty sure that cookie dough has been making million dollar profits for quite some time now, especially in the US. It's used in ice creams, milkshakes or sold just as it is frozen into a log shape.
I hope I answered your questions to your satisfaction, thank you so much for being a fan.
Keep in touch,
Gala (purple cookie)