Sablé Galette Cookies
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
38
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 large
Egg Yolk (divided)1 tsp
Pure Vanilla Extract2 tbsps
Orange Blossom Water (optional)1 tbsp
Water (cold plus 1/2 tbsp)Directions:
1
Preheat the oven to 350°F
2
Place the flour, margarine, salt and 1/2 cup of the sugar in the bowl of a food processor fitted with a metal blade
3
Pulse about seven times, or until the mixture looks like sand
4
You can also do this by hand in a large bowl with two knives or a pastry cutter
5
Add 1 egg yolk, the vanilla, orange blossom water, if using, and the tablespoon of cold water
6
Process or mix just until the dough comes together
7
Place a large piece of parchment on the counter and grease lightly using the paper or foil wrapper that wrapped the margarine
8
Dump the dough onto the greased parchment and, using a rolling pin, roll into a large circle, about 9 inches in diameter
9
To decorate the edge of the cookie, using the flat end of the handle of a wooden spoon, or the tip of your index finger, make indentations one after the other all around the outside of the circle
10
Whisk together the remaining egg yolk with the 1/2 tablespoon of water
11
Brush the top of the cookie with egg wash
12
Using the tines of a fork, make one set of lines straight across the top of the cookie
13
Make another set about 2 inches below the first
14
Repeat until you have four to five sets of lines
15
Now slide the parchment a quarter turn to the right and make four to five additional sets of lines, each about 2 inches apart
16
The new set of lines should cross the first set of lines on an angle, creating a diamond-shaped grid
17
Sprinkle the top of the cookie with the remaining teaspoon of sugar
18
Slide the parchment onto a cookie sheet and bake for 35 to 37 minutes, until the edges start to look golden
19
Remove from the oven and immediately cut the cookie into 8 or 12 large wedges or about eighteen 1 x 3-inch bars, if you like
20
If you wait until the cookie cools to cut it, you will not get nice clean edges
21
Preheat the oven to 350°F
22
Place the flour, margarine, salt and 1/2 cup of the sugar in the bowl of a food processor fitted with a metal blade
23
Pulse about seven times, or until the mixture looks like sand
24
You can also do this by hand in a large bowl with two knives or a pastry cutter
25
Add 1 egg yolk, the vanilla, orange blossom water, if using, and the tablespoon of cold water
26
Process or mix just until the dough comes together
27
Place a large piece of parchment on the counter and grease lightly using the paper or foil wrapper that wrapped the margarine
28
Dump the dough onto the greased parchment and, using a rolling pin, roll into a large circle, about 9 inches in diameter
29
To decorate the edge of the cookie, using the flat end of the handle of a wooden spoon, or the tip of your index finger, make indentations one after the other all around the outside of the circle
30
Whisk together the remaining egg yolk with the 1/2 tablespoon of water
31
Brush the top of the cookie with egg wash
32
Using the tines of a fork, make one set of lines straight across the top of the cookie
33
Make another set about 2 inches below the first
34
Repeat until you have four to five sets of lines
35
Now slide the parchment a quarter turn to the right and make four to five additional sets of lines, each about 2 inches apart
36
The new set of lines should cross the first set of lines on an angle, creating a diamond-shaped grid
37
Sprinkle the top of the cookie with the remaining teaspoon of sugar
38
Slide the parchment onto a cookie sheet and bake for 35 to 37 minutes, until the edges start to look golden
39
Remove from the oven and immediately cut the cookie into 8 or 12 large wedges or about eighteen 1 x 3-inch bars, if you like
40
If you wait until the cookie cools to cut it, you will not get nice clean edges