Servings: 16 cookies
Sablé with salted Sakura cherry blossom flower 桜サブレ
Japanese infused cookie recipe with Iconic Japanese cherry blossom flower petal on top of the sable
Ingredients
- 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
Instructions
- Gently remove the cherry blossom flower from the packet and soak in a bowl of water for 30 minutes.
- Drain the water, wipe and remove excess water with kitchen paper.
- Pick 16 flowers and cut some of the stems off if they are too long and do not discard them.
- Chop the left over flowers and the stems finely. set aside.
- 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 egg yolk to the mixer and combine well.
- Add the finely chopped cherry blossom flower.
- 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 60 minutes.
- Start to preheat the oven to 180°C (356°F).
- 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 about 7mm (0.3inch)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.
Notes
- if you do not have a stand mixer, you can use hand mixer too.
Nutrition
Calories: 84kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 1mg, Potassium: 8mg, Fiber: 0g, Sugar: 2g, Vitamin A: 155IU, Calcium: 4mg, Iron: 0.4mg