Yesterday I had a long but interesting night… My night started out in a very artistic way – with my cool little accomplished friend with whom I love sharing good food and long lunches- only to end up in a trendy one with my brilliant cousins… I think very rarely did I discuss so many topics in one night: work, potential growth, food, DSK, Columbia Business School, Shakira, www.lebelik.com, ex-boyfriends, future girlfriends, husbands, Geneva, food and food. So obviously by doing the math, food tops it for today! And the recipe I will be posting is a very special one to me… These sablee (little biscuits) are my house’s specialty, the recipe has been tweaked around to fit my father’s taste! They still ended up pleasing a lot of yummy tummies and I hope it will satisfy yours as well.
Ingredients (for 7 people):
- 450 g of butter at room temperature
- 1 cup of sugar
- 1 cup of tenderness and love
- 800 g of flour
- 1 egg
- 1 pinch of vanilla or 1 tsp of vanilla extract
The procedure:
- Preheat the oven at 180 C
- Beat the butter and the sugar with a mixer until pale and fluffy
- Add the flour, then the egg and the vanilla until just combined (on a low speed)
- Knead well with your hands (before using gloves – I use the medical ones- make sure you wash them)
- Turn the dough out onto a work surface and cut out dough and transfer to an baking sheet.
- Wait to cool slightly before serving
- My dad likes it open with apricot jam, my mom eats them as a sandwich with strawberry jam and icing sugar, Romy likes to stamp on it a “Welcome Eddie” note and you how do you eat your sablee?
- You can also use this recipe for the tart shell: Shape dough into the tart pan, wrap it in plastic and refrigerate for at least 30 minutes (or up to 2 days; or freeze for up to one month)
I’ll get back to you very soon, but I have to go for now… I have biscuits waiting in the oven.
