If there’s one thing I’ve learnt from my cooking/baking adventures this year, it would be that I am still a very bad multi-tasker. To make up for the weekends where I don’t bake anything as a result of an assignment/test, or because we’ve run out of milk or eggs or some other important ingredient, I usually end up making many things in one day.
Most of the time, it ends up in disaster.
I attempted to make these cookies following a cookie craving, thanks to Shirley’s beautiful pictures and delicious description of these 🙂 I’ve never actually made cookies like these before, because I’d always known they would have a really high butter content- I generally avoid recipes with a lot of butter 😉 But these looked too good not to make, and they were quick too so I made them….whilst I was making lunch.
It should have only taken me a couple of minutes to whip up and bake- but being the cookie noob I am, I didn’t realise that the mixture would be too thick to pipe through a plastic bag (I don’t have a proper piping bag…) and so, of course, the mixture broke the bag before it got through the nozzle. I also forgot that I didn’t have a big nozzle, so I ended up making mini cookies with my cookie press but gave up quickly because rolling them into balls was so much faster 🙂
In the end, I accidentally left these in the oven too long as I was trying making lunch whilst they were baking. Then I forgot to add flavouring to my lunch, so I ended up with the blandest noodle omlette ….woops? 😀 But the cookies were so good! They were light and crispy just as I’d imagined them to be. The recipe doesn’t make a very big batch, and I found it pretty difficult not the to eat the whole batch up in one go 😉 Next time, I’ll definitely doubling the recipe!
Pierre Herme’s Sable Viennois
from directly from Kokken69
95g Unsalted Butter
1g Fleur de Sel
1/8 tsp Vanilla paste (the recipe originally asked for 2-3 pinches of Vanilla powder)
40g Powdered Sugar
15g Egg White
115g All purpose flour
1. Preheat oven to 180C.
2. In a mixing bowl, whisk unsalte butter with Fleur de Sel until creamy.
3. Add in powdered sugar and whisk until homogenous and creamy.
4. Add in egg white. (The mixture may curdle a little but it will smoothen out after flour is added)
5. Add in flour and mix until well combined.
6. Scoop batter into a piping bag fitted with a star tip. Pipe circles/wreaths on a lined baking tray.
7. Bake at 180C for 10 -12 mins or until golden brown.
8. Cool down and store in air tight container.