Sablés Provençaux
a pastry recipe
Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
Sablés Provençaux, known for their delicate texture and savory flair, make for an exquisite addition to your pre-dinner drinks. These shortbread cookies, infused with the aromatic essence of Provence, offer a perfect balance of flavors that tantalize your taste buds, enhancing the aperitif experience.
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 15 M
30 SERVINGS
| 30 cookies
SPECIAL EQUIPMENT:
OPTIONAL: STAND MIXER (SUCH AS KITCHENAID) WITH FLAT BEATER ATTACHMENT
COOKIE CUTTER (2 IN. DIAMETER)
- If using a stand mixer, in the bowl, combine the dry ingredients: flour, Parmesan, rosemary, and salt. Add the wet ingredients: butter and egg. Mix on low speed until combined.
- If mixing by hand, pour all ingredients into a mixing bowl and combine with your hands until a dough begins to form. Initially, the mixture will have a sandy texture.
Continue mixing until the dough becomes soft. If it's too crumbly, add 1-2 teaspoons of water, one at a time, until the dough comes together.
- Shape the dough into a ball, then flatten it into a thick disk. Wrap it in cling wrap and refrigerate for 45 minutes to firm up.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch (0.5 cm) thickness. Use a cookie cutter to cut out shapes. Transfer the cookies to the prepared baking sheet. Sprinkle the cookies with fleur de sel.
- Place the baking sheet in the oven and bake for 14-16 minutes, or until the cookies begin to turn golden around the edges.
- Once baked, transfer the cookies to a wire rack to cool completely. This step helps ensure they crisp up properly.
Can be stored in an airtight container for up to a week. Make sure the cookies are completely cooled to maintain their crunchiness.
You can replace the rosemary with herbes de Provence, thyme, or any other dried herbs you fancy.
The dough can be prepared in advance and kept in the freezer for up to 2 months. Make sure the dough is completely thawed before rolling it out.
whole
Rosemary has an herbaceous, slightly bitter, astringent taste that is often described as being similar to a combination of pine, lemon, and mint.
0.11 oz - PORTION$0.50
0.6 oz - JAR$5
0.6 oz - REFILL$4
2.5 oz - REFILL$13
gourmet sea salt
flakes
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
0.35 oz - PORTION$0.50
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29
dried
fine grain
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
0.49 oz - PORTION$0.50
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
