I can finally share Sakura cookies! In late March to early April, Japanese people celebrate and appreciate the temporal beauty of nature in Japan by viewing and admiring the cherry blossom flower. Japanese people watch the cherry blossom forecast carefully and plan a Hanami (cherry blossom flower viewing) picnic. Japanese people gather under the cherry blossom trees and share delicious food such as sansyoku dango. I always miss Japan at this time of the year and so I want to be there in spirit by making something related to Sakura.
I always wanted to make this Sakura cookie that has a pretty sakura flower on them. I am inspired to make this from Just one cook book and Sakura Sable but because I am living in Australia, I could not find salted sakura flower. I finally decided to buy them online and got it sent to me from Japan.
The salted sakura flowers came in a 30g packet. I only bought one packet and wanted to make Sakura mochi as well so I only used half of the packet for the Sakura cookie. I felt like I was in Japan when I opened the packet and the lovely Sakura flowers scented the air. The sakura flowers are delicate so I used chopsticks to take each sakura flower out of the packet. Then I left them in a bowl of water to desalinate for about 30 minutes. This sable cookie recipe makes about 12-13 cookies so you only need about 12 flowers and the rest of them were chopped finely and was added to the cookie dough. If you can not get salted sakura flowers I added it to the shop.
I used french sable recipe for the cookie part because I wanted this Sakura cookies to be crumbly. Japanese people would describe this texture as “saku saku”. Once you get a handle on the basic sable, you can flavour with almond and any citrus zest. I add salted cherry blossom. The salted cherry blossom adds a subtle saltiness to this sakura cookies and they are so delicious.
Hope you enjoy Sakura cookies and celebrate Spring in Japan.
- 90 g unsalted butter at room temperature
- 45 g sugar
- 1 egg yolk large egg's about 12g
- 130 g plain flour
- 15 g salted cherry blossom flower
- granule sugar to coat
- Gently remove the cherry blossom flower from the packet and soak in a bowl of water for 30 minutes.
- Drain the water and wipe and remove excess water with kitchen paper.
- Pick 12 flowers and cut some stem off if they are too long and do not discard them.
- Chop the left over flowers and the stems finely.
- Leave the butter at room temperature.
- Sift the flour and set aside.
- Place the softened unsalted butter and sugar into a stand mixer to mix until creamy.
- Add the finely chopped cherry blossom flower.
- Add the egg yolk to the mixer and combine well.
- Change the mixer attachment to the flat coated beater (or use a spatula) and add the sifted flour to combine.
- Turn the dough out onto a sheet of cling wrap and roll to shape about 4cm in diameter cylinder on a kitchen bench.
- Refrigerate the cookie dough for at least 30 minutes.
- Start to preheat the oven to 180 degree celsius.
- Remove the cling wrap and roll the cookie dough on granule sugar in a flat container to coat the dough with granule sugar.
- Cut the cookie dough 1 cm thick and place them on a lined baking tray with baking sheet.
- Place the cherry blossom flower on each cookie and press it gently.
- Bake the cookies for 15 minutes.
- Transfer to a wire rack to cool.