Classic Sablé Cookie Recipe | Ready for a butter cookie? 

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▶Classic Sablé cookie◀
Unsalted Butter 60g
Sugar Powder 35g
Vanilla Powder(optional) 0.2g
Pinch of salt
Egg Yolk 10g
Cake Flour 90g (in the case of chocolate sable cookie, this would be 80g cake flour + 10g cocoa powder)
①Gently beat the butter
②Add sifted sugar powder/vanilla powder/pinch of salt and cream the batter.
③Add in the egg yolks and mix.
④Finally sift in the cake flour (& cocoa powder for chocolate sable) and mix.
⑤Roll it out into a shape of a cylinder (3cm diameter)
⑥Leave it in the freezer for an hour.
⑦Take it out of the freezer and brush the dough with egg white then roll it in sugar. Slice into 1.5cm thickness.
⑧Bake for 20mins at 170℃ (Pre-heat oven to 170℃)
*If you want the matcha version, use 85g cake flour + 3~5g matcha powder!
*How to make vanilla powder: Simply blend dried + used vanilla pods into powder!
*How to store: Store in a cool place for up to 2weeks.
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Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Quart Bowl-Lift
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Bamix, Braun
Stand Blender: Vitamix QuietOne
Silicon Spatula, whisks, thermometers (infrared + probe)
Kitchen/Baking Scale
Sieves, Spatulas, Zester, Brushes, Scraper, Piping Tips etc.
I haven’t mentioned fridge/freezer/saucepan/bowls etc in the video as any kitchen would already have them.
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