Sablé with salted Sakura cherry blossom flower 桜サブレ

Method18 steps

1. 1

   Step 1: Gently remove the cherry blossom flower (15 g) from the packet and soak in a bowl of water for 30 minutes.

   Desalt sakura blossoms · 30 minUses 15 g salted cherry blossom flower · Water as needed to soak salted sakura blossoms

2. 2

   Step 2: Drain the water, wipe and remove excess water with kitchen paper.

   Uses Water-soaked desalted sakura blossoms

3. 3

   Step 3: Reserve sixteen whole blossoms for the cookie tops. Trim any overly long stems and save the trimmings with all leftover flowers for the dough.

   Uses Drained and dried sakura blossoms

4. 4

   Step 4: Chop the left over flowers and the stems finely. set aside.

   Uses Leftover blossoms and saved stem trimmings

   
5. 5

   Step 5: Leave the butter (90 g) at room temperature.

   Uses 90 g unsalted butter (at room temperature)

6. 6

   Step 6: Sift the flour (130 g) and set aside.

   Uses 130 g plain flour

7. 7

   Step 7: Place the softened unsalted butter and sugar (45 g) into a stand mixer to mix until creamy.

   Uses Softened unsalted butter · 45 g sugar

8. 8

   Step 8: Add the egg yolk (1) to the mixer and combine well.

   Uses Creamed butter and forty-five-gram dough sugar · 1 egg yolk (large egg's about 12 g)

9. 9

   Step 9: Add the finely chopped cherry blossom flower.

   Uses Butter-sugar-yolk cream · Finely chopped leftover sakura blossoms and stems

10. 10

    Step 10: Change the mixer attachment to the flat coated beater (or use a spatula) and add the sifted flour to combine.

    Uses Sakura-flavoured cream · Sifted plain flour

    
11. 11

    Step 11: Turn the dough out onto a sheet of cling wrap and roll to shape about 4cm in diameter cylinder on a kitchen bench.

    Uses Combined sakura cookie dough

12. 12

    Step 12: Refrigerate the cookie dough for at least 60 minutes.

    Chill sakura cookie log for at least one hour · 60 minUses Wrapped four-centimetre cookie-dough log

13. 13

    Step 13: Start to preheat the oven to 180°C (356°F).

14. 14

    Step 14: Remove the cling wrap and roll the cookie dough on granule sugar in a flat container to coat the dough with granule sugar.

    Uses Firm chilled cookie-dough log · granule sugar to coat

15. 15

    Step 15: Cut the cookie dough about 7mm (0.3inch)thick and place them on a lined baking tray with baking sheet.

    Uses Granulated-sugar-coated cookie-dough log

16. 16

    Step 16: Place the cherry blossom flower on each cookie and press it gently.

    Uses Sliced unbaked cookies on lined tray · Sixteen reserved whole dried sakura blossoms

    
17. 17

    Step 17: Bake the cookies for 15 minutes.

    Bake cookies · 15 minUses Sixteen sakura-topped cookie slices

18. 18

    Step 18: Transfer to a wire rack to cool.

    Uses Baked sakura sable cookies