|Cooling Cocoa Sablés|
The ingredients are very similar to shortbread - butter, sugar, flour. The texture was completely different and I'm sure it's because I didn't use the extra 1/2 stick of butter and had planned on adjusting the flour but ended up adding a little extra cocoa and didn't really decrease the flour enough.
|Very soft butter, given our 80 degree day!|
|I don't think this is what they mean by sandy texture|
I don't think it made that much of a difference in the finished product. I did check out a couple of other FFWD people and one showed dough that was soft enough to roll out. Mine was hardly that soft. In fact, I had to add in a bit of water to get it to come together, like a pastry dough. That did work and I got it rolled into two logs - different sizes because the thought of turning these into ice cream sandwiches, as suggested in Around My French Table, sounded intriguing.
Tomorrow evening I'm going to bake the second half and make them thinner and not coat the tops with the sugar, but just on the sides, because I would like to make mini ice cream sandwiches to bring to a dinner on Saturday. I did need to give them a try and started to crumble a couple of the small ones into a bowl and these were so crumbly one of them exploded and went all over the counter. I managed to keep most of it in the bowl and it made a nice mix in for my mint chip ice cream. The chocolate flavor was nice and they had a good vanilla flavor to them as well. I really like the color of the special dark Hershey's cocoa.
|Rolled, sliced and ready to sugar|
|Counter covered with "sablé" crumbs|