Chocolate filled sablé sandwich cookies

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These buttery cookies are addicting on their on but the chocolate filling really takes them to the next level.They have the perfect balance of sweet and chocolatey flavor and a subtle nutty taste It's a struggle to resist having more than one and they never last long in my house.I normally bake  them during winter holiday as they're great for holiday tray and also make a gorgeous holiday gift but you can eat them all year round! If you are a shortbread lover,you're going to love these cookies!Enjoy them with your morning coffee or any time of the day.









Prep Time: 10 Minutes
Cooking Time: 24 Minutes
Yield :42 cookies



INGREDIENTS:
  • 200g cake flour,sifted
  • 115g unsalted butter,soften
  • 80 g powdered sugar
  • 25g toasted almond flour/ground toasted walnuts 
  • 2 large egg yolks
  • 1 tsp vanilla extract/bourbon vanilla sugar
  • pinch of salt

Filling:
  • 100g milk chocolate or dark chocolate,finely chopped
  • 100g heavy cream 30% fat content
or

  • Nutella 

DIRECTIONS:

  • Add the butter and sugar and salt to a medium bowl and cream by beating with an electric mixer until pale and fluffy.
  • Beat in egg yolks and vanilla extract Be sure to scrape the bowl.
  • Add almond flour and all purpose flour at once and stir on low until the flour has just been mixed in.
  • Shape the dough into a disk, wrap it in plastic and refrigerate for 30 min.
  • Pre-heat the oven to 160C (325F) fan forced.Line a baking sheet with parchment paper or a silicone mat.
  • Roll out the dough between two sheets of baking paper to a 4 mm thickness.
  • Using a 5cm diameter fluted cookie cutter cut out as many cookies as possible, re-rolling the dough as needed.

  



  • Place the cookies onto the tray, leaving room between the cookies, and place into the fridge to chill for 15 minutes
  • Bake the sable cookies for 12 minutes, or until they're golden brown
  • Remove them from the oven, and transfer them to a rack to cool.




Ganache filling:

  • Place chocolate in a medium bowl.
  • Heat heavy cream in a small saucepan.Once it comes to a simmer pour it over the chopped chocolate.Let it sit for a minute then mix it with a spatula until chocolate is melted.
  • Chill in the refrigerator,stirring occassionally,until it reaches spoonable consistency.
  • Transfer the ganache into a piping bag fitted with small round tip.
  • Spread the ganache onto the flat side of one cookie and sandwich with the other.Repeat with remaining cookies. 








That's all, folks!
 Enjoy!

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