Matcha sablés

Hi everyone,

I hope that 2016 has been treating you well right from the start. I’m sorry for my lengthy absence. I’ve still been busy in the kitchen but did not have the time to blog.

These are some awesome matcha sablés that have stolen my heart right from the moment I put them together. You will most certainly love them if you are a matcha lover. They are crumbly and they packed a punch of matcha flavour.

I’ve made some of these for the upcoming Chinese New Year festivities but judging by its dwindling numbers, I might just have to make another batch soon.

Enjoy these sablés with a cup of Japanese Genmaicha (玄米茶) or brown rice tea or Chinese Tie guan ying (铁观音) and you can be assured that your afternoon is sorted out.

It is a breeze putting together these sablés. Just be sure to take the care you would when making biscuits and sablés and you will be fine. Do also keep an eye on these while baking as you don’t want to over-bake them!

 

Recipe:Matcha sablés

Adapted from Okashi by Keiko Ishida

Makes 40 – 50 sablés

Ingredients:

230g plain flour
10g cornflour
15g matcha powder
pinch of salt
150g unsalted butter
130g icing/confectioner’s sugar, sifted
2 egg yolks
sesame seeds, optional

Method:

1. Sift flour, cornflour, matcha powder, and salt and set it to chill in the freezer while you start on creaming the butter.
2. Cream butter and icing sugar together with a paddle attachment until light and fluffy.
3. Add in egg yolks, one at a time, mixing well to combine.
4. At low speed, add in the dry ingredients in three additions. Mix until just incorporated and forms a dough.
5. Divide the dough into two and cling wrap into logs about 2.5cm diameter. Chill in the refrigerator for about 30 mins or until firm.
6. Preheat oven to 150 degrees celcius.
7. Slice into 5mm rounds and if you are using sesame seeds, place some on each sable.  Bake the sablés (one tray at a time) for about 25 minutes or until firm to touch, until the sides and bottom get a just a hint of golden brown. Take care not to over bake them or they will be too brown.
8. Let them sit on the tray for 5 minutes before transferring them to a cooling rack to cool completely. Best to store them in an air tight container.