In our recipe, Dorie tells us that “In the American world of cookies, the chocolate chip is the icon. In the French world, it’s the sablé, a simple shortbread cookie notable for its fine texture-snappy around the edges, cakier in the center, fresh butter flavor and, often, its bit of saltiness.”
These cookies are simple…not really too much to say about the making and baking, although the dough is a little fussy, but I do think it is fun to learn more about what we are baking and why it might be popular, especially to certain regions. Also interesting to note is the name sablé means “sandy” which describes the cookie’s characteristic texture. This we learn, is accomplished by mixing at low speeds so very little air is added and secondly, being very quick and gentle when adding the flour all at once. Baked perfectly, they should be brown around the edges and golden on the bottom. To me, they look slightly burnt…but I have never had a sablé in France. 🙂
We all loved these…although it would be interesting to ask everyone which they prefer…the chocolate chip or the sablé!
Me…no contest! The chocolate chip! 🙂 🙂