Simple Citrus Sablé Cookies Recipe

A super simple recipe for these popular chocolate Sablé cookies laced with a delicious citrus (lime) zest!

How to make Citrus Sablé Cookies

Ingredients:

• 450g Butter (unsalted)
• 140g Confectioner's sugar ie. Icing or Powdered sugar as it's also known
• 510g Cake Flour
• 90g Cornstarch
• 2 Vanilla Bean Pods, extract the seeds only to add to mixture
• 9g of Grated Lime zest - you can swop with lemon zest, but the taste will be more tart
• 230g Dark Belgian Chocolate
• Pinch of fine salt

Method:

1. First line the baking trays with a Silpad or baking paper.
2. Using a handheld or freestanding mixer, combine the butter and sugar and blend until you get a creamed texture or consistency. It should be light and smooth, so mix for roughly 5 minutes.
3. To this mixture, add the sifted flour, cornstarch, and the salt. Now blend all of this on a medium speed - do not overmix, stop just as all the ingredients start become incorporated properly.
4. Now add the vanilla beans seeds, chocolate chips and zest. Keep using the mixer and blend until well incorporated being careful not to over mix.
5. Scoop out the mixture and place onto a sheet of cling film. Wrap snugly and refrigerate until the dough is firm enough to roll. 25-30 minutes should be adequate.
6. Remove from the fridge, unwrap and divide the dough ball into 110g chunks.
7. Prepare the surface by sprinkling on a tiny bit flour and disperse evenly with your hand. Now roll out each chunk into a 15cm disc and place onto the baking sheet. See Chef's notes
8. Bake the cookies at 163 degrees celsius for 5 minutes.
9. After 5 minutes, remove the baking sheet from the oven and trim the edges of the cookies with a ring cutter. Then, place the cookies (on the same baking sheet) back in the oven and bake for another 5 minutes until those edges are golden brown.
10. Once done, cool the cookies on a cooling rack. You can leave the cookies in the baking tray to cool as well.
11. Only once it's cooled completely, can you transfer to an airtight container. If you haven't eaten all of them already!

Chef's Notes:

• Measure out your ingredients and place each aside in a mixing or condiment bowl so it's ready to simply add in. This is much easier than stopping to measure out as you're going along.
• Always sift your flour for cookies and tea biscuits to ensure no lumps.
• Use a Mise-En-Place or recipe workflow for scaling recipes accurately. Also write your recipe on this sheet before you start in the kitchen. It should be the first thing you set down on your work station before you begin to measure ingredients. That way you know exactly where to start and where you need to be in the kitchen to start your recipe.
• You don't have to make 15cm cookies - you can half this to get a smaller size cookie and then you'll also end up with more.
• The temperature allocated for this recipe is for a convection oven.
• You can substitute dark chocolate for white as well for an equally delicious variation.

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