Japanese•gourmet

Sablé with salted Sakura cherry blossom flower 桜サブレ

Japanese infused cookie recipe with Iconic Japanese cherry blossom flower petal on top of the sable

Ingredients

Quantities are shown as originally provided.

1
Gently remove the cherry blossom flower from the packet and soak in a bowl of water for 30 minutes.
2
Drain the water, wipe and remove excess water with kitchen paper.
3
Pick 16 flowers and cut some of the stems off if they are too long and do not discard them.
4
Chop the left over flowers and the stems finely. set aside.
5
Leave the butter at room temperature.
6
Sift the flour and set aside.
7
Place the softened unsalted butter and sugar into a stand mixer to mix until creamy.
8
Add the egg yolk to the mixer and combine well.
9
Add the finely chopped cherry blossom flower.
10
Change the mixer attachment to the flat coated beater (or use a spatula) and add the sifted flour to combine.
11
Turn the dough out onto a sheet of cling wrap and roll to shape about 4cm in diameter cylinder on a kitchen bench.
12
Refrigerate the cookie dough for at least 60 minutes.
13
Start to preheat the oven to 180°C (356°F).
14
Remove the cling wrap and roll the cookie dough on granule sugar in a flat container to coat the dough with granule sugar.
15
Cut the cookie dough about 7mm (0.3inch)thick and place them on a lined baking tray with baking sheet.
16
Place the cherry blossom flower on each cookie and press it gently.
17
Bake the cookies for 15 minutes.
18
Transfer to a wire rack to cool.