Want to surprise the family or diversify the candy menu? Harald, a leader in chocolates and coverage for the expert market, brings the Sablée cookie recipe with the top caramel flavor coverage, known for its delicate and buttered texture with a sweet touch of sweetness just right. And for those who want to ensure an impeccable finish, the use of top caramel flavor cover is essential as it facilitates the preparation and gives that shine in finishing. The recipe is ideal to accompany coffee in the afternoon or compose the confectionery showcase. An opportunity for both confectioners and those who love to prepare delights for the family.
How to make sablée cookie
Beat the butter with the icing sugar and the salt until a creamy and smooth mixture. Add the egg to the mixture and beat until well incorporated. If desired, add the vanilla extract and the lemon zest. Gradually add the sifted flour, mixing gently until it forms a homogeneous mass. Avoid working the dough too much. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven at 180 ° C. Roll out the dough on a floured surface until it reaches 0.5 cm thick. Cut 24 5 × 5 cm cookies. Place the cookies in a baking sheet lined with parchment paper and bake for 10 to 12 minutes until the edges are slightly golden. Let cool on a grid.
Ingredients
- 200 g of unsalted butter, at room temperature
- 100 g of icing sugar
- 1 salt whistle
- 1 medium egg (approximately 50 g)
- 300 g of sifted wheat flour
- 5 g of vanilla extract (optional)
- 1 lemon zest (optional, to give a citrus touch)
Caramel Plates
- 240 g of coverage Top flavor caramel
Measurement Conversion Table
Preparation mode
- Beat the butter with the icing sugar and the salt until a creamy and smooth mixture.
- Add the egg to the mixture and beat until well incorporated. If desired, add the vanilla extract and the lemon zest.
- Gradually add the sifted flour, mixing gently until it forms a homogeneous mass.
- Avoid working the dough too much.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven at 180 ° C.
- Roll out the dough on a floured surface until it reaches 0.5 cm thick.
- Cut 24 5 × 5 cm cookies.
- Place the cookies in a baking sheet lined with parchment paper and bake for 10 to 12 minutes until the edges are slightly golden.
- Let cool on a grid.
Caramel Plates
- Melt the top caramel flavor cover according to the packaging instructions.
- Use a 4 × 4 cm mold and fill in with the melted cover.
- Smooth the surface and refrigerate until the plates firm.
Assembly
- With the melted caramel coverage, apply a small amount to each cookie.
- Glue the caramel plates over the cookies pressing gently.
- Let stand until the cover is completely crystallizing.
Preparation Time: 90 minutes
Yield: 24 portions