Cranberry and Pistachio Sable Cookies

29 Sep

Tuesdays are awesome because it’s my day away from work. I used to work at a small Patisserie in the wee hours on Tuesday mornings but that’s stopped for now due to the exponential growth of my belly. Tuesdays are now for lazing around, baking, reading and maybe to do a teenie ounce of housework.

This Tuesday however, was a little different. I was stressed. A trap had been set by the council to capture the stray that I was talking about a couple of weeks ago. The ranger, Tom, came on Monday evening to set up the trap and said he would be back the next morning to pick it up. As we walked the ranger to his ute, we heard the distressed cries of other strays that had been napped in the back of his truck. This really upset me. I know we had to proceed as planned because having a stray come into the house and pissing everywhere is really unpleasant. However, it made me think… if people could be more responsible, there would be less strays around and they would not have to be captured and put down. My message is – Please be responsible with your pets. Get them Neutered!

As Tom had predicted, the black stray was in the cage by the next morning when he came back to pick it up.

So the day goes on with the feral black stray in the back of my mind….

I make Cranberry & Pistachio Sable biscuits for Jesse.

They turned out beautifully. The cranberries gave the cookies a nice tang and the pistachios added a nice flavour and colour to my biscuit.

The Sable biscuit receipe adapted from ilovemilkandcookies’ food blog (Cranberry and Pistachio – an addition)

Ingredients:

  • 450g plain all purpose flour
  • 50g cornflour or cornstarch
  • 400 butter, diced and at room temperature
  • 200 confectioner’s (icing) sugar
  • 4 egg yolks
  • Pinch of salt
  • Seeds from 1 vanilla bean
  • 150g dried cranberries
  • 150g shelled pistachios

Method:

  1. Sift the flour and cornflour into a mixing bowl (I used the bowl from my electric mixer).
  2. Add the butter and sugar and work together with your fingertips until no hard lumps remain (I used the paddle attachment on the electric mixer and incorporated all the ingredients).
  3. Add the egg yolks, salt and vanilla, drawing in the flour. Work until the dough resembles coarse breadcrumbs. Do not over work the dough. (Or add egg yolks, salt and vanilla into the electic mixer and mix till the dough comes together.)
  4. Place the dough on your work bench and flatten it.
  5. Sprinkle the dried cranberries and pistachios on the dough and gently knead the dough till the cranberries and pistachios are part of the dough. *Do not over knead
  6. Roll the pastry into a log and refrigerate for two hours.

7. After 2 hours, preheat oven to 160°C, slice the logs into 1.5cm thick discs and place them on a lined baking tray.

8. Bake for 12 – 15 mins or until the edges of the sables start to turn brown.

9. Leave to cool and the sables will crisp up nicely.

Advertisements

2 Responses to “Cranberry and Pistachio Sable Cookies”

  1. Kim October 19, 2010 at 11:09 AM #

    Am a workmate of Jason’s and got inspired by your gorgeous cookies – mine weren;t as lovely and round as yours but still yummy! Any idea why they are called “sable” cookies?

    • Christine October 19, 2010 at 11:50 AM #

      Hi Kim,
      I’m glad you enjoyed the cookies. Sable cookies originated from France and “Sable” in French means sand. In this case, it is describing the crumbly, sandy texture of the biscuit and therefore they are called Sable Cookies.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: