Indulge in the delightful taste of France with our Raspberry Vanilla Sable Breton! This exquisite treat combines the buttery richness of sable cookies with the tart sweetness of fresh raspberries, creating a mouthwatering dessert that will leave your taste buds dancing. Perfect for afternoon tea or a special gathering, these cookies are not only easy to make but also visually stunning, making them a showstopper on any dessert table. Ready to impress your friends and family? Let’s dive into this delectable recipe that promises to elevate your baking game!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 250g all-purpose flour
- 150g unsalted butter, softened
- 100g sugar
- 1 large egg
- 1 tsp vanilla extract
- 200g fresh raspberries
- Pinch of salt
Instructions
- Prepare your ingredients by bringing butter and egg to room temperature. Ensure all ingredients are measured precisely for best results.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, using an electric mixer or whisk. Mix for approximately 3-4 minutes until the mixture becomes pale and smooth.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until completely incorporated and the mixture looks uniform and creamy.
- Sift the all-purpose flour and salt together in a separate bowl to remove any lumps and ensure even distribution.
- Gradually fold the flour mixture into the wet ingredients, mixing gently until a soft, cohesive dough forms. Be careful not to overmix, which can make the sable tough.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up and flavors to meld.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Roll out the chilled dough to approximately 1 cm thickness on a lightly floured surface.
- Cut the dough into desired shapes or rounds using a cookie cutter. Gently press fresh raspberries into the surface of each cookie.
- Place the cookies on the prepared baking sheet, leaving space between each for slight spreading.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the cookies are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the Raspberry Vanilla Sable Breton can be stored in an airtight container for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better incorporation, resulting in a smoother dough.
- Precise Measurements: Baking is a science! Use a kitchen scale for accurate measurements, especially for flour and butter, to achieve the perfect texture.
- Don’t Overmix: When combining the flour with the wet ingredients, mix gently until just combined. Overmixing can lead to tough cookies.
- Chill the Dough: Don’t skip the refrigeration step! Chilling the dough helps the butter solidify, leading to a better texture and flavor.
- Creative Shapes: Use cookie cutters to create fun shapes or simply cut them into rounds. Experiment with different designs for a festive touch!
- Fresh Raspberries: For the best flavor, use fresh raspberries. If they’re too juicy, pat them dry with a paper towel to prevent the dough from becoming too wet.
- Watch the Baking Time: Keep an eye on the cookies as they bake. They should be golden around the edges but still soft in the center when you take them out.
- Storage: Store your cookies in an airtight container to keep them fresh for up to 5 days. They also make a lovely gift when packaged nicely!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
