sable cookie

Crisp, buttery, and melt-in-your-mouth, these Butter Cookies are made with just 5 ingredients and are great for any occasion! The dough can be rolled into a log shape and sliced, or cut out with cookie cutters. I recreated the popular dove-shaped butter cookies “Hato Sabure” from Kamakura, Japan.

Butter Cookies (Homemade Hato Sabure)

all-purpose flour (plain flour)

sugar ((110 g))

Tbsp unsalted butter ((85 g

egg (50 g w/o shell) ((at room temperature))

tsp baking powder

vanilla extract ((optional; I did not add))

Gather all the ingredients. If you want to make the dove shaped cookies, print out the image (see Notes) and trace the pattern on parchment paper.

Sift the flour.

Fit an electric mixer with the whisk attachment and combine sugar and butter in the bowl. Whisk on high speed until fluffy, about 2 to 3 minutes.

Add the beaten egg and mix to combine. Add the vanilla extract if you&#039;re using.

Change the whisk to the beater attachment. Add the flour and baking powder and mix on low speed until flour is incorporated.

Roll the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 350 ºF (180 ºC). Roll out the dough on lightly floured surface, to ¼ inch thickness. Tip: I put the long cooking chopsticks (it’s about ¼ inch thickness) on both sides of the dough and roll the dough to keep the same thickness.

Cut out the dough around the dove shape, or cut with 2-inch cookie cutters (or use a tall glass).

Place the cookies on a baking sheet lined with parchment paper, about 1 inch apart.

Bake until golden brown, about 15-20 minutes. Remove from oven and let cool completely on wire rack. Store the cookies in an airtight container. Enjoy!

a classic chocolate slice and bake cookie made with plenty of caramelised white chocolate, black cocoa and rye flour (optional)

Salted Black Cocoa Sables with Caramelised White Chocolate Chunks

plain flour

wholemeal rye flour

black cocoa powder

tsp baking soda

sea salt

unsalted butter

caster sugar

light brown sugar

tsp vanilla extract

caramelised white chocolate

To make the cookie dough sieve the flours, cocoa powder and baking soda into a large bowl, pushing any lumps of cocoa powder through the sieve. I avoid sieving unless necessary and this is one of those time. Cocoa powder often forms little lumps so it’s always important to sieve it unless you want little dry pockets throughout your recipe. Add the salt and whisk everything together.

Place the butter and sugars into the bowl of an electric stand mixer, fitted with the paddle attachment, and on medium speed beat tother for about 2-3 minutes just until smooth and creamy (you can do this with an electric hand mixer too if you want). We don’t want to beat lots of air into the butter we just want to make it soft enough that the flour mixture combines easily so don’t overdo it at this stage. Add the vanilla and mix briefly to combine.

Turn the mixer off and pour in the flour mixture. We don’t want to make a huge mess and have a cloud of flour and cocoa powder cover every surface in your kitchen so cover the bowl of the mixer with a kitchen towel and then gently pulse the mixer on and off just to get the flour combined a little before turning the mixer to low to mix it in properly. We want to mix in the flour just until it disappears into the butter but before the mixture forms a ball of dough, it should still look a little crumbly.

Add the chunks of caramelised white chocolate and mix briefly just to distribute. Tip the dough out onto the worksurface and use your hands to briefly bring together as a uniform dough. Cut the dough into two roughly equally sized pieces and set one aside for the moment. Form each ball of dough into a log that is roughly ??cm thick. Roll the log of dough in parchment or clingfilm and refrigerate until firm, about 3-4 hours. Repeat with the second piece of dough.

When ready to bake preheat the oven to 160ºC (140ºC Fan) 325ºF and line a couple baking trays with parchment paper. Unwrap one of the logs of dough and use a sharp knife to cut into slices about 1/2 an inch, just over a cm, thick. Place them onto the prepared baking trays leaving just a little space between. The cookies will spread but not significantly. Sprinkle each with a little extra flaked sea salt, unless you are one of those people that have sent me angry emails about your hatred of salt being sprinkled onto cookies you guys can leave it off and stop emailing me. Bake in the preheated oven for 14 minutes. The cookies wont look done, they’ll be incredibly dark so you cant use visual clues and if you press them they’ll feel too soft but trust the process, as the cookies cool they crisp up leaving you with a wonderful sable texture. Sable is French for sand and these cookies should have a slightly crumbly, almost shortbread like texture.

Kept in a sealed container these cookies will keep for about 4-5 days.

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Butter Cookies (Homemade Hato Sabur...

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The most viewed sable cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine