The size of these Hazelnut and Orange sablés make them perfect for sharing around the table at tea time. Cut them into dainty wedges or break them up with your fingers and lick every last crumb!
This is adapted from a Martha Stewart recipe and makes 2 large sablés.
o 1 1/2 cups hazelnut meal
o 1 1/4 cups flour, plus more for dusting
o 1/2 cup granulated sugar
o 145 grams salted butter, melted and cooled
o 3-4 teaspoons finely grated orange zest
o 2 tablespoons granulated sugar (to make the orange sugar)
1. Preheat oven to Gas 4 (350 F). Grease and line a baking tray with parchment.
2. In a large mixing bowl, tip in the hazelnut meal and flour. Add the sugar and half of the orange zest ensuring they are at the top of the pile of ingredients. Rub the zest and the sugar with your fingertips until you can smell the citrus and the sugar turns faintly yellow. Mix it up with a fork so that all the ingredients are evenly distributed.
3. Add in the butter and mix well with your fingers just until the dough comes together and you are able to roll it into a large ball. Divide evenly into 2 equal balls of dough.
4. Using your palms, flatten each ball into a disc. Place the disc on the baking tray and continue to flatten until it is even. Use one palm to flatten the disc while the fingers of the other hand shape the edges to prevent them from cracking. Score the cookie to get equal wedges, but do not cut through it.
5. Now add the 2 tablespoons of granulated sugar into a small bowl. Add in the remaining (about 1.5 – 2 tsp) of the orange zest. As before, rub the sugar and zest together so that the sugar is coloured and the zest releases a lovely citrus-y fragrance. The orange sugar is ready to use.
6. Dust the top of the sablé with the orange sugar and dust some more around the circumference of the cookie.
7. Bake for about 10 minutes. Then rotate the tray from back to front for even baking. Bake for another 10 minutes. The sablé is ready when it turns golden brown and the orange zest is caramelised.
8. Repeat steps 4-7 for the second cookie.
9. Cut the cookie into wedges while it is warm or ‘tear and share’ around a communal table.
Serve with a steaming hot cup of coffee or a lovely Earl Grey.
Notes: These are best eaten on the day or store them in an airtight container for up to 2 days.