Sablée cookies are a lovely short cookie, which forms a great base for pastries, but can also be enjoyed on its own. This pistachio version adds a lovely texture and flavour.
- 250gr cold butter in small cubes
- 100gr white muscovado sugar or icing sugar
- pinch of salt
- 250gr flour
- 60gr pistachios, very finely chopped
- 3 egg yolks
- 1 egg
- 40gr pistachios, chopped coarsely
Makes 25-30 cookies.
Cream together the butter, sugar and salt with a mixer until small lumps remain. Take out the mixer. Add the egg yolks and stir with a wooden spoon to combine.
Add the flour and briefly knead it into a combined dough. You want to only work it to combine it into a dough, not actually knead it, or it will become tough and lose its flaky consistency. If required, you can add a little cold water to help it hold. But it will come together more when cooling so err on the side of caution.
Place the dough in a bowl, cover with cling film and place in the fridge for at least 30 minutes before using.
Roll on a floured work surface. to 4mm thick.
Cut into 8cm circles. Beat the egg and brush the tops of the cookies. Sprinkle the pistachios on top.
Bake for 8 minutes on 180°C.