Cinnamon Christmas sablés dipped in dark chocolate
125 g unsalted butter
125 g of granulated sugar
250 g of plain flour
1 TSP of cinnamon
150 g of dark chocolate
A baking tray lined with baking paper
Cookie cutters, I am using a “petit beurre” cookie cutter, but you can use any shape cutter for this.
Pre-heat your oven at 180º C
In a food processor, mix the dry ingredients first (flour, sugar, butter and cinnamon) then add the egg and mix until your mixture forms a dough. If you don’t have a food processor, rub your dry ingredients into breadcrumbs then add the egg and mix until it turns into a dough, don’t knead it. Once your sablés pastry is ready, add a little bit of flour to your worktop and roll your pastry to a 3 mm thickness. Then cut the biscuits shape using a cookie cutter of your choice, how about a festive one in this case, place them on your baking tray. Little tip, place your tray in the fridge for 15 minutes, that way your sablés will stick to the tray and stay flat. Only then, place them in the oven and bake for 10 minutes. This mix should make between 25 and 30 biscuits. Let them cool on a rack. Meanwhile, slowly melt your dark chocolate over a bain marie, once your sablés are cool, dip their tip into the dark chocolate as shown on the picture. They are delicious with a cup of tea, or just wrap them beautifully and treat your friends and family.
Sablé pastry can also be used to make a fruit tart, like a “tarte aux fraises” for example.
You may also like to try my festive Butternut squash and cinnamon Bundt cake