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Luciana asked me for the recipe and I would like to take this opportunity to thank Jaya and Salvo too for their pasta recipes, and to answer Maria: Kefir tastes good to me, but consider that I don’t like sweetening … it is actually acid with a very slight slightly “alcoholic” tip so Jaya’s advice to add fruit smoothies (or simply fresh fruit) or to make other types mixing using fantasy is more than appropriate for someone who is not much for “raw” things like me
But let’s get to Sablé Pastry: the first time I tried it was when I was looking for a recipe for something sweet that was egg-free since my father couldn’t eat them.
To tell the truth, many recipes, starting for example with Il cucchiaio d’argento, include eggs in the preparation, but they seem perfect to me even this way: sablé means sprinkled with sand, a concept that can be associated with the idea of a certain amount of friability, otherwise I miss the difference with the shortcrust pastry, but you correct me if I’m wrong.
150 g of flour
100 g of butter
50 g of sugar
20 g of coffee
a pinch of salt
The coffee must not be hot and you can also dose it by eye according to the consistency of the dough: so that the resulting paste is smooth and elastic.
Before being worked, the dough must rest in the refrigerator for a couple of hours, after which you can indulge yourself with the shapes.
Who has cute stencils?
For example, I obviously have a weakness for wings …
Transfer to baking paper and bake at 180° for about 18 minutes, to keep an eye on and evaluate also based on the thickness of the cookies.
I don’t know about you, I would then dip the edges in melted chocolate or pair the cookies with a generous layer of Nutella in the middle too much? Come on, with the first coffee it fits …