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Sables salted butter

Continua la mia avventura con questo eccellente Burro 1889 Salt for the contest launched by Farms Fiandino by A Touch of Ginger .

Today I present the Sables, the French version of English Italy's pastry or shortbread. Delicious, crisp, very easy.

What else? The cookies speak for themselves, you can flavor to whatever you want but be careful, just like the fettuccine twice butter, butter being the main ingredient, it must be really good or else the result will be disappointing. Of course, I chose these recipes because it enhanced the quality of butter! Salted butter in sweet preparations gives a very noticeable feature that increases the appetite (at the bottom always add the good old salt, no?).

doses of sablés change much. Every time I tried it I always found several recipes, I finally arrived at these doses that, in my opinion, are perfect to create a paste that is workable and that is buttery and crumbly at the right place!

I made cookies with vanilla and chocolate because I wanted to present them both. I used a cocoa exceptional portatomi from Martinique, is a pure cocoa, bitter, very aromatic, a compact sigarone scratch. Unbelievable. But, failing that, that's great of good quality cocoa.

You can replace the vanilla bean with a teaspoon of vanilla extract or a teaspoon of vanilla sugar. But since only a few ingredients you should usarne good to have cookies scented! If the vanilla flavor is not pleasing you cookies with zest of lemon or cinnamon, or with your favorite aroma.

PS.

I have some cookies stuffed with jam (thus combining two simply "a sandwich") .. needless to say that I used a home-made jam. I look forward to the summer to post all that preserves prepare!

Sables whites and blacks with salted butter
for approximately 35-40 biscuits
flour 250 gr

salted butter 150 gr 1889

100 gr sugar

vanilla bean

cocoa 50 g

jam of blackberries and raspberries (optional)

Cut the cold butter acubetti refrigerator and knead the flour with your fingers together to form a compostosabbioso. Cut the vanilla pod for a long, collecting seeds eaggiungerli butter and flour. Add sugar, egg and lavorarel'impasto quickly. Divide dough in half and add the cacaosolo a part of the mix in order to have half sablés of cocoa. Appenagli ingredients are combined to form a ball and wrap in pellicola.Lasciar rest in refrigerator for at least an hour. Roll out the dough to a 4 mm spessoredi about taking care of flour work surface and continuously ilmattarello to prevent the dough from sticking. Cut out the cookies of your choice of form (use a cut or cut biscuits with a knife ousate the edges of a glass). Line a baking tray with paper fornoe bake in preheated oven at 170 degrees for about 10 minutes or until cookies ibordi will not browned.

You can combine two unfilo sandwich biscuits with jam.