Nutty Sablé Cookies with a Crispy, Sandy Texture
NO26. Delicious Nutty Sablé Cookies – Homemade & Healthy
We rarely buy store-bought cookies at home, so I often enjoy baking them as a treat. I sometimes worry my kids might sneakily buy some from outside! ㅋ These sablé cookies have a unique, sandy texture that’s quite delightful. They look rustic with their characteristic cracks, but taste incredibly delicious. Made with organic ingredients, they’re a healthy snack option. Of course, moderation is still key, even with healthy treats!
Cookie Dough Ingredients
- 240g Organic Cake Flour (or All-Purpose Flour)
- 240g Organic All-Purpose Flour
- 150g Organic Roasted Walnuts (finely chopped)
- 150g Powdered Sugar
- 3g Pink Salt
- 360g Ghee Butter (softened to room temperature)
- Parchment Paper (for lining and shaping)
Cooking Instructions
Step 1
First, prepare the roasted walnuts. Using a food processor or a knife, finely chop the walnuts until they have a pleasant, slightly coarse texture. Avoid grinding them into a fine powder, as this will affect the cookie’s signature crunch.
Step 2
In a mixing bowl, place the ghee butter that has been softened to room temperature. Add the pink salt and use a whisk or spatula to cream the butter until it becomes light and fluffy. Ensure the butter doesn’t melt; you want a creamy, whipped consistency.
Step 3
Sift the cake flour and all-purpose flour together through a fine-mesh sieve 2-3 times. This aeration helps prevent lumps and will result in a smoother cookie dough.
Step 4
Add all of the sifted dry ingredients (cake flour and all-purpose flour) to the creamed butter mixture.
Step 5
Using a spatula, gently fold the dry ingredients into the butter using a scraping motion, moving from the side of the bowl downwards. Mix just until no dry streaks of flour remain. Overmixing can develop gluten, leading to tough cookies, so be gentle.
Step 6
Once the flour is mostly incorporated, add the finely chopped walnuts to the dough. Use the spatula to gently mix them in, ensuring they are evenly distributed throughout the dough.
Step 7
Continue mixing until the dough just comes together into a cohesive ball. It should be firm enough to hold its shape but not too dry or crumbly.
Step 8
Turn the dough out onto a clean work surface. Using your hands, shape the dough into a long, even log or cylinder. Aim for a consistent thickness, which will help in slicing uniformly shaped cookies later.
Step 9
Wrap the dough log tightly in parchment paper to maintain its shape, then wrap it again with plastic wrap. Refrigerate for at least 2-3 hours, or until firm. This chilling period is crucial for making the dough easier to slice and ensuring the cookies hold their shape during baking.
Step 10
Remove the chilled dough log from the refrigerator and let it sit at room temperature for about 3-4 minutes to slightly soften, making it easier to slice. Using a sharp knife, cut the log into approximately 1cm thick rounds. Avoid letting it soften too much, as the dough can become sticky and difficult to handle.
Step 11
Line a baking sheet with parchment paper. Arrange the sliced cookie rounds on the prepared baking sheet, leaving ample space between each one as they will spread slightly during baking.
Step 12
Preheat your oven to 180°C (350°F) for at least 10 minutes before baking. Place the baking sheet with the cookies into the preheated oven and bake for approximately 15-20 minutes, or until the edges are lightly golden brown. Baking times may vary depending on your oven, so keep an eye on them.
Step 13
Once baked, carefully remove the cookies from the oven. While still warm, transfer them to a wire cooling rack to cool completely. Handle them gently, as they can be fragile when hot.
Step 14
Once fully cooled, arrange the rustic, nutty sablé cookies on a serving plate. Enjoy these delicious homemade treats with a cup of warm tea or coffee!
