Ingredients
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160 g All-purpose gluten-free flour
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75 g Sugar white
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1 pack Vanilla sugar
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95 g Ghee
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1 Yolk
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a pinch Salt
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Sugar icing:
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100 g Caster sugar
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1 tbsp Lemon juice
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1 tbsp Waterif needed
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1/2 tsp Lemon zestoptional
Directions
This is an adaptation of the classic French Sablé cookie recipe for a gluten-free diet. The butter used in the traditional version has also been replaced with ghee in the appropriate proportions.
These are simple cookies that can be made with children. They turn out wonderful—very crisp and melt-in-your-mouth, with hints of lemon and vanilla. We decorate these cookies with sugar icing and candied fruit, but this is entirely optional.
Enjoy!
P.S. For golden-colored cookies, use a white all-purpose gluten-free flour blend (store-bought or homemade) and white sugar.
Today's visits: 2.
Steps
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1
Done
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The ghee should be soft (at room temperature). First, mix the ghee, sugar, salt, and egg yolk until smooth. This can be done with a mixer or a spoon. Add the flour to this mixture and mix again. Try pressing the dough into a ball. If it does not hold together, add 1 tbsp of cold water. Shape the dough into a log about 4–5 cm (1½–2 inches) in diameter, wrap it in plastic wrap, and refrigerate for 30 minutes. The dough needs to firm up so it will be easy to slice. |
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2
Done
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Preheat the oven to 175°C (350°F). |
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3
Done
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Once the dough has chilled, remove it from the refrigerator, unwrap it, slice it into 5 mm thick rounds, and place them on a baking sheet lined with parchment paper. The cookies do not spread during baking, so they can be placed fairly close together. |
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4
Done
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Bake for 9–10 minutes, until the edges are golden. Remove from the oven and allow the cookies to firm up on the baking sheet before transferring them to a wire rack to cool completely. |
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5
Done
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If you would like to cover the cookies with sugar icing, wait until they have cooled completely. Then measure out 100 g (3½ oz) of powdered sugar, add the lemon zest and 1 tbsp of lemon juice, and mix well. If the mixture is too thick, add 1 tbsp of cold water and mix again. You should get a fairly thick white icing that spreads easily over the surface of the cookies but does not run off. Cover the cookies with the icing, decorate with candied fruit or nuts, and allow the icing to set for several hours. |
