Cookies | Sable Viennois Biscuits or Butter Cookies

Hi everyone! Today we are going to make Sable Viennois Biscuits.

It’s a traditional French biscuit which is very light, buttery, sweet and salty.

This biscuit is also called Shortbread, Cookies or Sandies after the word Sable in French.

Why Sandies? Well, when it was created in the year 1670 in France.

A baker discovered a sandy mix by rubbing flour, sugar and butter,

And the name Sable which means sand stuck to this day!

Today we are using another method called creaming, where butter and sugar is creamed to a pale cream colour.

I’m doing it manually but you can use an electric whisk if you want to.

First things first, let’s get the baking tray ready.

Dab a bit of butter on all the edges to keep the baking paper from moving.

Set your tray aside out of the way.

And we will need 195g of butter in room temperature for flavour and to create lift.

75g of Castor sugar to add some crunch and colour.

5g of Salt to add some magic from the sea.

And your best friend the whisk.

Cream the butter, sugar and salt until it looks pale but still grainy from the sugar crystals.

Creaming butter means creating a dense foam

By whisking air and sugar crystals into the semi solid butter.

Since sugar is not soluble in fat, it carves more bubbles into the butter.

All these bubbles will expand up to 1000 times in the oven while sugar melts,

Leaving behind tiny air pockets even though we did not add any leavening agents.

While sugar melts, the biscuit mix is coated with a layer of sticky sugar and the outer layer turns brown from the heat.

Next add in 60gs of egg whites bit by bit until everything is well mixed.

Sieve in 225g cake flour to give the biscuit structure.

Mix it in until there’s no visible flour.

Let’s prepare our piping bag and a tall glass to rest it in.

Fold the opening of the bag over the glass to keep it clean.

With a scraper fill your bag about half full.

Seal the opening by folding the edges starting from left, right then centre.

While filming, I realize, a wet surface holds the baking paper best. Nothing fancy needed.

Then have fun with your piping bag if you want to! Can you tell that’s a Christmas tree? Neither can I!

No worries, just dump the mix back into the bowl and start over!

To pipe the biscuit just squeeze and twirl~ Squeeze and twirl~ squeeze an twirl~~~

Bake for 15 mins at 190’C then keep the biscuits in the oven

with the door slightly open for the next 5 minutes to crisp them up.

Air them on a cooling rack, or just flip them over to let the moisture evaporate from the bottom.

Wait for 1 hour or so to let it cool, then store them in an air tight container

to serve Christmas party or just hide it and keep it all to yourself!

Thank you for watching. If you want to download this recipe, please visit michtintin.com

and please remember to subscribe for more and I’ll see you in the next upload. Adios!