Brown Sugar, Nut & Cinnamon Sablé
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.
Add <quantity>300<unit>g</unit></quantity> of all-purpose flour to a bowl
Add <quantity>50<unit>g</unit></quantity> of brown sugar
Add <quantity>25<unit>g</unit></quantity> of crushed Brazil nuts and <quantity>25<unit>g</unit></quantity> of crushed cashew nuts
Add <quantity>1<unit>tbsp</unit></quantity> of cinnamon powder
Add <quantity>¼<unit>tsp</unit></quantity> of salt
Mix to combine the dry ingredients
Add <quantity>200<unit>g</unit></quantity> 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 <quantity>2</quantity> 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 <quantity>3<unit>mm</unit></quantity> thick
Chill dough for 1h until it is firm
Preheat the oven to <temperature>160<unit>ºC</unit></temperature>
Transfer the dough to a cutting board. Cut and remove the top side of the plastic bag
Cut the dough with a <quantity>10<unit>cm</unit></quantity> 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!
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