PLEASE subscribe to my YouTube channel: Suha's Dishes Follow me on: Facebook page: Suha's Dishes Instagram account: Suha's Dishes For all my cooking equipment and utensils, please visit my Amazon page at: https://www.amazon.com/shop/suhasdishes. If you enjoy my videos and want to see more, please consider donating to my PayPal account. Your donations will go directly towards supporting the channel, allowing me to continue creating the content that you love. Please click this link to donate: https://www.paypal.me/suhasdishes المكونات: كوبان ونصف (325 غرام) طحين لجميع الاستعمالات ربع كوب (20 غرام) بودرة الكاكاو الغير محلى ربع ملعقة صغيرة ملح كوب (226 غرام) زبدة طرية غير مملحة ثلاثة ارباع (150 غرام) كوب سكر عادي او كوب (120 غرام) سكر بودة بيضة ملعقتان صغيرتان فانيليا سائلة للحشوة: نصف كوب (100 غرام) حبيبات الشوكولاتة ربع كوب (60 مل) كريمة سائلة نصف ملعقة صغيرة فانيليا سائلة Chocolate Sablé Ingredients: 2 1/2 cups (325 g) all_purpose flour 1/4 cup (20 g) unsweetened cocoa powder 1/4 tsp salt 1 cup (226 g) unsalted butter, softened 3/4 cup (150 g) white sugar or 1 cup (120 g) powdered sugar 1 large egg 2 tsp pure vanilla extract For the chocolate ganache: 1/2 cup (100 g) chocolate chips 1/4 cup (60 ml) heavy whipping cream (hot) 1/2 tsp pure vanilla extract Classic Sablé Ingredients: 2 3/4 cups (357 g) all_purpose flour 1/4 tsp salt 1 cup (226 g) unsalted butter, softened 1/2 cup (150 g) white sugar or 1 cup (90 g) powdered sugar 1 large egg 2 tsp pure vanilla extract powdered sugar for dusting For the stuffing: 1 cup apricot jam 2 tsp freshly squeezed lemon juice 🌹Instructions 🌹 1. In a medium bowl, sift the flour, cocoa powder, and salt. Wisk well to combine. Set aside. 2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using an electric hand mixer) beat together the butter and the sugar on medium speed for 2 minutes, scraping down the sides and bottom of the bowl. 3. Add the egg and vanilla. Beat for 1 minute until well incorporated. 4. Add the dry ingredients in 2 additions and beat on low speed until just combined. Remove the dough into a large mixing bowl and knead by hands until smooth about 1 minute. 5. Divide the dough into 2 equal parts. Place the first dough on a parchment paper and flatten with your hands to make a medium disc. Cover with another piece of parchment paper, then roll with the rolling pin to make a large circle (30 cm). Transfer to a sheet (I used pizza pan) and then place it in the freezer to firm about 10 minutes. 6. Using a round cookie cutter ( mine was with scalloped edges) cut dough into circles. Transfer to a half sheet pan, then cover and refrigerate. 7. Repeat with the second dough using the smallest cookie cutter to cut a hole into the center of each circle. Cover and refrigerate. 8. Gather the scrapes of dough, combine together, and re-roll to make more cookies. 9. Bake in preheated 400 degrees F or 200 degrees C oven on the center rack for about 13 minutes or until light golden. The cookies with hole take less time. Remove from the baking sheet and transfer to a cooling rack to cool completely. 10. Melt the chocolate chips in a double boiler. When the chocolate starts melting, add the hot cream and stir constantly until smooth and glossy. Remove from the heat and mix in the vanilla. Set aside to cool about 20 minutes. 11. Put 1/2 to 1 tsp of chocolate ganache (depending on the size of your cookies) in the center of the base cookies then place the cookies with a hole on top, and press down gently. For Classic Sablé: 1. Follow the same instructions and bake. 2. Place the apricot jam and lemon juice in a small saucepan. Bring to a boil, then cook on medium heat for 1 minute. Let cool. 3. Meanwhile, place a cooling rack on a tray, then arrange on it the cookies with the holes. Sift powdered sugar over the top. 4. Spoon 1/2 to 1 tsp jam into the center of the base cookies, spreading it slightly, then top with the sugar dusted cookies. 12/12/2024 #chocolatesablé #linzercookies #suhasdishes #classicsablé #petitsablé #cookies
2024-12-12
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Suha's Dishes