Viennese sablés from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 263) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on May 06, 2015

    Lovely vanilla flavour and perfect balance of salt-sweet but the dough was very thick and I really struggled to pipe the cookies out. They didn't spread during baking but the finished texture was as described: crisp followed by melt-in-your mouth. This is the second sable recipe from this book I've had a problem with; I'm weighing my ingredients so I don't think that's the issue. I wonder if Canadian flour, which is higher in protein than most American flours, is a problem in this type of recipe. Other things I've baked from this book using the same flour (cakes, pastry dough) have turned out well. A conundrum for sure. Edit Sept 29. I made these again with Cake & Pastry flour, a lower protein blend that's available here. The dough was not nearly as stiff and the cookies spread a little during baking; this batch looked like the photos in the book. I'm now wondering if the things I thought turned out well would have been even better with this flour.

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