Sage-scented shortbreab

We are slowly setting up the terrace with flowers and aromatic herbs. Since last year I desperately tried to grow up some sage but it turned out that it was always dying even after all possible cares. Except this year! Now that it is all alone (could it be the answer??!) we have TONS of sage. For appetizer I fried it with salted butter, excellent. But I still can not see the end of that!

After browsing on the blog of Ciboulette I found out that recipe of shortbread with sage. I copied it and added more butter but less sugar. These biscuits are just ideal as appetizer or even snack, barely sweet and they could easily go with some goat cheese or some marmelade.

Sage shortbreads

for around 20 shortbreads:

  • 260 g flour
  • 180 g softened salted butter
  • 10 g fresh sage
  • 50 g sugar
  1. Slice the sage
  2. Mix the flour, sugar and sage .
  3. Incorporate the butter. Mix rapidly and not too much.
  4. When the pasta is ready shape it into a sausage of 4 cm diameter.
  5. Put it in the fridge for 2 hours at least
  6. After 2 hours, warm up the oven at 170°C
  7. Slice the pasta in disc of 1 cm width. Dispose them on parchment paper.
  8. Put in the oven for about 12-15 mns (biscuits should be soft in the middle)

Sablés à la sauge

Pour une vingtaine de sablés:

  • 260 g de farine
  • 180 g de beurre demi sel mou
  • 10 g de sauge fraiche
  • 50 g de sucre
  1. Dans un bol mélanger la farine, le sucre et la sauge hachée
  2. Ajouter le beurre et malaxer du bout des doigts
  3. Former un boudin avec la pate et la laisser reposer au frais pendant 1 à 2 heures
  4. Préchauffer le four à 170°C
  5. Couper le boudin de pâte en tronçons de 1 cm de large et disposer les disques sur du papier cuisson.
  6. Enfourner pour 12-15 mns (les sablés doivent rester tendres au centre)

Salvia shortbread

Per una ventinaia di biscotti:

  • 260 g farina
  • 180 g burro salato morbido
  • 10 g salvia fresca
  • 50 g zucchero
  1. Mischiare la farina, lo zucchero e la salvia tagliata a pezzetini insieme
  2. Aggiungere il burro. Mischiare velocemente e non troppo finché ottenere una pasta.
  3. Lavorare la pasta in un rotolino di 4-5 cm di diametro. Tenere nel frigo per circa 2 ore
  4. Dopo questo tempo, accendere il forno a 170°C.
  5. Tagliare il rotolino in dischi di1 cm di spessore. Mettere i dischi di pasta sulla carta di forno.
  6. Mettere al forno per circa 12-15 minuti (i biscotti devono rimanere morbidi al centro).
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12 comments to Sage-scented shortbreab

  • Ely

    che meraviglia questi biscotti salati, secondo te si possono fare in versione gluten-free? sei sempre bravissima ciao Ely

  • admin

    @Ely: Grazie!Allora non ho mai cucinato senza gluten…forse con la maizena. Da provare!

  • Superbe blog!!!!!

  • Après ton com de ce matin, je n’avais pas compris que c’était chez toi que j’allais trouver ces sablés… je les fais très vite! Ils ont l’ait délicieux.

  • Hello Laure-Sophie,
    J’adore ta recette de sablés à la sauge ! Ils sont superbes et doivent être si parfumés !
    Dis moi qu’est-ce que le livre de PH dont tu parles dans ton post précédent ?
    Amitiés d’Isa-Marie

  • admin

    @Isa-Marie: En effet je n’ai pas donné le nom. C’est le larousse du chocolat de Pierre Hermé!

  • I love sage! It’s my favorite herb in the whole world. These cookies look great!

  • this is so interesting! I’m always too scared to venture into savory type desserts for some reason.

  • Blog que je découvre et que je trouve superbe, bravo pour ces superbes recettes et ces photos de toutes beauté.

  • Une très bonne idée! La sauge doit apporter un petit goût très intéressant!

    Bises,

    Rosa

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