Brown Sugar, Nut & Cinnamon Sablé

Brown Sugar, Nut & Cinnamon Sablé

2h+

This is a flavor-packed cookie that's too easy to snack on as-is. However, its nutty and spiced flavors make it shine best as the base for a number of sweet treats, including a passion fruit and lemongrass panna cotta. Meaning "sandy dough" in French, pâte sablée is a staple crust throughout the baking world. It is incredibly versatile, ideal for modifying and, of course, delicious. It is also easy to make, work with, and store.

  • Add 300g of all-purpose flour to a bowl

  • Add 50g of brown sugar

  • Add 25g of crushed Brazil nuts and 25g of crushed cashew nuts

  • Add 1tbsp of cinnamon powder

  • Add ¼tsp of salt

  • Mix to combine the dry ingredients

  • Add 200g of softened, cubed butter

  • Mix with your hand until all the ingredients are incorporated and the dough is smooth and homogeneous

  • Shape the dough into 2 balls and flatten each into a large plastic bag, or between two pieces of cling film

  • Roll out each ball of dough until it is 3mm thick

  • Chill dough for 1h until it is firm

  • Preheat the oven to 160ºC

  • Transfer the dough to a cutting board. Cut and remove the top side of the plastic bag

  • Cut the dough with a 10cm ring cutter. Transfer the rounds to a tray lined with parchment paper or a silpat

  • Bake the dough for 30m, until deep brown

  • Let the dough cool completely and get crispy. The Brown Sugar, Nut & Cinnamon Sablée is ready

  • Try it with the Passion Fruit & Lemon Grass Panna Cotta!

Yield 18 portions

  • Brown Sugar

    Brown Sugar

    100g
  • Brazil Nut

    Crushed Brazil Nut

    25g
  • Cashew Nut

    Crushed Cashew Nut

    25g
  • Cinnamon Powder

    Cinnamon Powder

    1tbsp
  • Butter

    Softened, cubed Butter

    200g
  • All-Purpose Flour

    All-Purpose Flour

    300g
  • Salt

    Salt

    ¼tsp

Equipment

  • Ring Cutter

    Ring Cutter

  • Rolling Pin

    Rolling Pin

  • Parchment Paper

    Parchment Paper

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