felichiccuisine
- Dec 20, 2021
- 2 min read

Black and White Cookies -Sablés

By Feli Chic'Cuisine

During the Christmas season, black and white cookies are very popular. Whether in a checkerboard pattern or as a beautiful spiral - these cookies should definitely not be missed during the Christmas. They are an eye-catcher!

Black and white cookie, well-known as Sablé is aFrench butter cookie that have a tender, crumbly texture. These buttery cookies add an elegance touch to any holiday table!

In addition, you can add flavor to both types of dough as you wish: lemon, almond or rum flavor. I used orange peel in this recipe.

The Shortcrust pastry for this cookies must be refrigerated so that the gluten can develop. If your cookie dough gets too crumbly or won't roll out, wrap it in foil and refrigerate it again for about 30 minutes.

Makes: 40 cookies

Preparation Time: 1 h 25 min

Baking Time: 12 min

Total Time: 1 h 37 min

Ingredients

For the Dough

300 g butter
145 g powdered sugar
1 pinch of salt
1 tsp orange zest (from a bio orange)
1 egg
2 tsp vanilla sugar
400 g flour, sifted
35 g cocoa powder, sifted

For Brushing

1 yolk
2 Tbsp whipping (double) cream

Method

Prepare the Coating

1. In a small bowl, mix the yolk with whipping (double) cream. Set aside.

Prepare the Vanilla and Cocoa Dough

2. In a large bowl, cream the butter, salt and powdered sugar until light and fluffy. Add the egg, vanilla sugar, orange zest and mix thoroughly. Add the flour and mix until the mixture just comes together.

3. Divide dough in half and mix cocoa powder with one half of dough. Wrap the two doughs in baking foil and let sit in the fridge for 1 hour.

Prepare the Spiral Cookies

4. Roll out each half of dough between waxed or parchment paper into a 0.5 cm (1/4-inch) thick rectangles. Lightly brush the vanilla rectangle dough with the mixture of egg-whipping cream. Place the cocoa rectangle dough on top of vanilla dough and roll up. Wrap in baking paper or cling film and refrigerate for at least 1 hour.

Prepare the ‘Wheel’ Cookies

5. On waxed or baking paper, roll one of the halves dough into a 2 cm (1-inch) thick cylinder. Roll out the other half dough in 0,5 cm (1/4-inch) thick. Lightly brush with egg-cream mixture and wrap around the cylinder dough. Wrap in baking paper or cling film and refrigerate for at least 1 hours.

Bake the Cookies

6. Preheat the oven to 180°C (350°F). Line a baking sheet with baking paper. Set aside.

7. With a sharp knife, carefully cut both rolls of dough into approx. 0.5 cm (1/4 inch thick) wide slices. Place onto the prepared baking sheets, leaving about 1 cm (2 inches) between them.

8. Bake the cookies for about 12 minutes, until the bottoms (the vanilla dough) are a light golden brown. Carefully place on a wire rack and let cool down.