Sablé cookies, also known as a French Butter Cookie or Breton Biscuit, as you probably know are classic French cookies originating in Normandy France. The name ‘Sable’ is French for “sand”, which refers to the sandy texture of this delicate and crumbly shortbread-like cookie. It’s not the first time I try to create the perfect “pâte sablé” using vegan ingredients, and I was pretty happy with the last one I presented you a few months ago just before Christmas but the aquafaba frenzy and all the cakes and sauces many friend bloggers are making using the chickpea brine, made me feel like giving another try to my beloved sablé dough.
I must admit the first attempt was not that good, I used vegetable oil and the “rule” of 3 spoons of aquafaba = 1 egg. The consistency was not good and the taste was really weird.
These little cookies I baked today are goblins approved and if they love them, I can be sure that the recipe is a hit! I’m quite happy, they have a slightly crunchy and crumbly texture, and a delicate lemon/vanilla flavor.
Once again, aquafaba is really a magic resource!
200g sugar + a bit more to sprinkle above the cookies
100 ml chickpea brine – aquafaba
Zest 1 lemo,
2 tsp vanilla essence
400g half whole flour
Place the flour, margarine, sugar, zest, vanilla essence into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Little by little, add the chickpea brine to form a consistent dough. It doesn’t have to be sticky, it’ll look a bit like play-doh (!). If you want give it a yellow touch, you can add 1/2 tsp of turmeric powder. Form a ball and wrap it in a plastic film and chill it in the fridge for 1 hour.
Preheat the oven to 170°C.
Sprinkle flour onto your work surface and then roll the dough to a thickness of 1cm. Use shaped pastry cutters to cut out your sablé cookies. Place 2 cm apart on a parchment covered baking sheet. Sprinkle cookies with sugar. Bake for 10/15 minutes (or until golden).