French Sables (gf)
I’ve always loved shortbread and felt they were the exact amount of sweetness I crave without being over the top. I mostly aim to bake with gluten-free flours and this was a challenge to determine the best ratio. Rice flour gives shortbread that delectably sandy texture, making you go back for another bite. These cookies would be amazing dipped into chocolate or mix in lemon zest and dried fruit into the dough - it’s as versatile as your heart can imagine.
115g salted butter
55g sugar
1 teaspoon vanilla
130g buckwheat flour
40g rice flour
To brush on top:
1 egg yolk
Method
In a mixing bowl cream the butter until pale and fluffy.
Add the sugar and vanilla, mixing well until the sugar is fully incorporated and not grainy.
In thirds, mix in the flours until combined.
Press the dough onto a piece of parchment paper, fold the edges to cover and refrigerate 30 minutes.
Preheat the oven to 300F/150C.
Roll the dough 1/4” thick and cut into shapes with your favorite cookie cutters.
Place the cut dough onto a cookie sheet, and if desired brush the tops with egg yolk.
Bake 20-25 minutes until just baked, but not golden….if you can catch them just at the perfect moment!
Cool on the cookie sheet for 3 minutes, then transfer to a wire rack. These keep for 3-4 days in an air-tight container.