Ingredients
| 150g unsalted butter, softened | |
| 130g icing sugar | |
| 2 egg yolks | |
| zest of 1 lemon | |
| 240g plain flour | |
| 15g matcha (green tea) powder | |
| a pinch sea salt | |
| TO DECORATE | |
| white fondant | |
| cornstarch | |
| clear alcohol (eg Kirsch) | |
| liquid/gel colouring | |
| edible gold leaf |
Sablé is a type of French butter cookie, with a delicate and crumbly texture. This recipe incorporates matcha, a finely ground Japanese green tea, which pairs well with citrus flavours.
Instructions
| 1. | In a mixer with a paddle attachment, beat the butter and icing sugar until pale and fluffy. |
| 2. | Add the egg yolks and lemon zest and mix well. |
| 3. | Sieve in the flour, matcha powder and salt and mix until the dough comes together. |
| 4. | Roll out the dough between 2 pieces of parchment paper, to a thickness of 5mm. |
| 5. | Freeze for 30 minutes or overnight. |
| 6. | Heat the oven to 160°C. |
| 7. | Using a cookie cutter of your choice, cut out cookies and place them onto a baking tray lined with parchment paper. |
| 8. | Bake for about 10-12 minutes, then remove and leave to cool on a wire rack before decorating. |
| 9. | To decorate, roll out the fondant (using a little cornstarch to prevent it from getting too sticky) until it is 2mm thick. |
| 10. | Use the same cookie cutter to cut the fondant and place onto the cooled cookies. |
| 11. | To create the watercolour effect, dab clear alcohol onto the fondant with a clean paintbrush, then dab liquid colouring onto the alcohol before it evaporates. |
| 12. | Using a paintbrush, pick up small pieces of edible gold leaf and place onto the cookie. |
Recipes Mariah Grace / Photography Amber-Jayne Bain
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