Sablé Galette Cookies
Sablé Galette Cookies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 350°F.
Place the flour, margarine, salt and 1/2 cup of the sugar in the bowl of a food processor fitted with a metal blade.
Pulse about seven times, or until the mixture looks like sand.
You can also do this by hand in a large bowl with two knives or a pastry cutter.
Add 1 egg yolk, the vanilla, orange blossom water, if using, and the tablespoon of cold water.
Process or mix just until the dough comes together.
Place a large piece of parchment on the counter and grease lightly using the paper or foil wrapper that wrapped the margarine.
Dump the dough onto the greased parchment and, using a rolling pin, roll into a large circle, about 9 inches in diameter.
To decorate the edge of the cookie, using the flat end of the handle of a wooden spoon, or the tip of your index finger, make indentations one after the other all around the outside of the circle.
Whisk together the remaining egg yolk with the 1/2 tablespoon of water.
Brush the top of the cookie with egg wash.
Using the tines of a fork, make one set of lines straight across the top of the cookie.
Make another set about 2 inches below the first.
Repeat until you have four to five sets of lines.
Now slide the parchment a quarter turn to the right and make four to five additional sets of lines, each about 2 inches apart.
The new set of lines should cross the first set of lines on an angle, creating a diamond-shaped grid.
Sprinkle the top of the cookie with the remaining teaspoon of sugar.
Slide the parchment onto a cookie sheet and bake for 35 to 37 minutes, until the edges start to look golden.
Remove from the oven and immediately cut the cookie into 8 or 12 large wedges or about eighteen 1 x 3-inch bars, if you like.
If you wait until the cookie cools to cut it, you will not get nice clean edges.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.