🇫🇷 Sablé Nantais: classic French butter cookies homemade recipe, a must try

Hi, I'm Cassandre! and today I'm going to share with you a super easy and delicious French butter cookie: Sablé Nantais.

Among all desserts, cookies are unique. When you're hungry, just want to eat something small, let's have a piece of cookie; I'm a little sleepy at 3pm, so I made a cup of coffee, what to go with it? A cake is too much, a cookie is just right.

This Nantes butter cookies, the taste is very delicate, very easy to make, super suitable for home dessert, highly recommended that you must try.

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Here's how to make French Sablé Nantais

📍Cutter size: 7cm diameter
📍Serving size: Makes 12 cookies

Ingredients:
✩ Cookie dough
Unsalted butter 60g
Powdered sugar 55g
Salt 1 pinch, about 1.5g
24g whole egg, beaten
Half a vanilla pod
Cake flour 120g
Aluminum-free baking powder 2.5g

✩ Egg wash
Egg wash 15g
Black instant coffee 2g
Hot water 8g

Instructions
1. Scrape the vanilla seeds into the egg wash, add the salt and mix well to dissolve the salt.
2. Spread the softened butter evenly on a baking sheet.
3. Sift flour, powdered sugar and baking powder together and mix well in a food processor.
4. Add the softened butter and mix until crumbly, then add the vanilla egg and mix until doughy.
5. press dough down to help the dough more delicate integration, about 1 ~ 2 times, after processing, wrapped in plastic wrap, take to the refrigerator for 30 mins.
6. Prepare the egg wash, pour 8g of hot water into 2g of instant black coffee, stir well, take 2.5g of coffee liquid and add it into 15g of egg wash, mix well.
7. Roll out the dough to a thickness of 4mm and cut out 12 cookies with a 7cm diameter circular cutter.
8. Place the cookies on a baking pan, one to two cm apart. Brush the surface with a layer of coffee egg wash and let the egg wash dry in the refrigerator for 20 minutes.
9. Brush with a second layer of egg wash and mark with a small fork.
10. Preheat the oven to 180°C. Bake for 22-23 minutes or until golden brown on top.
11. Cool on a rack in an airtight container or box in a dry place below 20°C or refrigerate.
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Chapter:
00:00 Opening
00:30 Ingredients
01:14 Preparation
02:59 Making the sablé dough
06:43 Making the coffee egg wash, cutting the biscuits, carving the pattern
10:01 Baking temperature and time, cooling
10:52 Enjoying the Sablé Nantais
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