We’ve entered the second week of December. This means, it’s time for Christmas baking (if you haven’t already done so). I’ve been a little late in Christmas baking this year because I have been stuck baking these sablés; I have baked three batches in the last two weeks.
These brown sugar pecan sablés are as delicious as they are addictive. You can’t stop at one, I guarantee that. The only thing that stops you from having more is the nagging feeling that you might end up with a sore throat if you pop too many of these in one seating.
A bottle of these brown sugar pecan sablés does make for a lovely Christmas gift. Speaking of gifts, I think that the beauty of homemade gifts is fast disappearing. While it may be convenient to pick up a gift for someone either from a physical store or even from the multitude of online options, a gift that you make with your very own hands tells a poignant story – of your appreciation, love, care for the special someone.
Since I’m not too good with craft work, many of my gifts come in the form of food gifts (which I absolutely love receiving as well as giving).
So before you head out to pick up something for a friend, colleague, or neighbour, think about the little something you can make for them to spread a little Christmas love and cheer.
Brown sugar pecan sablés
Makes about 40 sablés
Adapted from David Lebovitz’s Ready for Dessert
225g unsalted butter (at room temperature)
140g light brown sugar
½ tsp vanilla extract
280g plain flour
¼ teaspoon salt
90g pecans (toasted, cooled and coarsely chopped)
1. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and brown sugar on medium speed just until completely smooth and no streaks of better remain.
Mix in the vanilla.
2. Add the sifted flour and salt and beat until incorporated. Stir in the cooled and chopped pecans.
3. Split the dough into three or four portions. Turn out the first portion of the dough onto a sheet of cling film and roll it into a log (About 3cm in diameter). Wrap the log tightly and refrigerate until chilled for at least 1 hour or overnight. Do the same for the remaining portions of dough.
4. When you are ready to bake, use a knife and slice the log into about 0.5cm discs and placed cookies onto a baking parchment lined baking tray. Place the cookies about 2.5cm – 3cm apart as it will spread slightly.
5. Bake in a preheated 180 degrees celcius oven for about 10 -12 min, or until golden brown and firm.