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Gingerbread Sablé Cookies

Have hours of fun rolling out the dough with the Kids size PastryMade pin!

Kids absolutely love these cookies and devour a whole batch within the space of just a few days.

Ingredients: 

  • 175g (1 ½ stick) unsalted butter, softened
  • 4 tablespoons light muscovado sugar (or light brown sugar)
  • 2 egg yolks
  • 300g (2 cups) plain flour (all-purpose flour)
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground allspice
  • 2 tablespoons cold water

Instructions: 

  1. Place the butter and sugar into the bowl of a stand mixer.
  2. Using the flat paddle attachment, cream the butter and sugar until light and fluffy.
  3. Add the egg yolks.
  4. Measure the flour and spices into a bowl.
  5. Add a few tablespoons of the flour mixture at a time to the butter and sugar, and incorporate on slow speed.
  6. Once all of the dry ingredients have been added, add a bit of the cold water (you may not need all of it) and mix until everything comes together into a soft ball.
  7. Place the dough between two sheets of baking paper and roll until the mixture is about 5mm thick.
  8. Place the rolled out dough in the fridge to chill for at least 30 minutes.
  9. Preheat the oven to 180°C (350°F) (without fan).
  10. Roll carefully and firmly with the PastryMade Pin. Cut out shapes from the dough and transfer them to a baking sheet lined with baking paper.
  11. Bake the cookies for about 12 minutes, or until they are lightly golden.
  12. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

 

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