Cornmeal Shortbread

Name: Cornmeal Shortbread (Sablés à la Farine Jaune)
Cuisine: Japanese
Ingredients: ½ cup butter; ¼ cup brown sugar; ¼ cup white sugar; 1 cup fine cornmeal (not corn flour); Pinch of salt; 1 egg; 1 cup sifted all-purpose flour; 1 teaspoon orange flower water; 1 teaspoon finely grated lemon rind; 1 teaspoon pure vanilla extract

Sablés à la Farine Jaune

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This rustic shortbread would indeed have been a treat for country children used only to dark bread. The unpasteurized butter of the Northern Alps makes the sablés absolutely splendid. They are very well liked by young visitors at our home.

Ingredients

½ cup butter
¼ cup white sugar
¼ cup

Asia
Europe
Japan
France
Savoie
Mediterranean
Cookies
Vegetarian

Method

Put the butter, sugars, and salt into a food processor and process until the mixture is smooth; add the cornmeal and flour and process 15 seconds; add the egg and the three flavorings. Gather the dough into a ball and flatten between two sheets of plastic wrap to a thickness of ¼ inch. Cut into your favorite shapes and bake in a preheated