Medley of Mini sablées

In my post about the basic recipe of the French shortcust pastry, the pâte sablée I promised that I show also what was made from it. Here you are! I haven't forgot it but I was above myself not to share my experiences at the gastro weekend at first.

In the thematic book with ten different pastry chapters the author gives ideas for salty and sweet use as well after the introduction of each pastries.

The recipes connected with pâte sablée:

- Pastry baskets, fruit tarts, ice-cream tarts

- Catalan cake

- Pecan pie

- Pear clafoutis

- Mini mince pies

- Sablé with blueberry

- Medley of mini sablés (biscuits)

Ingredients:

550 g pâte sablée

Filling to taste:

home made apricot jam(or whatever you like)

1 teaspoon instant coffee

On the top:

eggwash (1 egg yolk mixing with 1 tabelspoon milk)

Mini sablé with apricot jam

Roll the pastry 2-3 mm thick on a floured surface. With optional cookie cutter (this time with wavy one) we cut normal and leaky cookies as much as we want then place them in pairs on baking paper on an oven pan. We water their tops with a wet brush.

We can fill them with jam two different way. Either we place the leaky cookie on the normal one and feel only the hole with jam, or first we grease a bit the normal cookie with some jam then place the leaky one on it.

Coffee mini sablé

From the rolled pastry we cut the desired number of cookies which we also place on the oven pan next to the others. Dissolve the coffee in one tablespoon lukewarm water then brush the cookies with this by the help of a brush. If you want to make the cookies special, you can draw several patterns with a fork on its top.

Vanilla thumbprints with apricot jam

Knead the leftover pastry, shape a roll from it then divide it into same-size pieces and form them into small balls with your hand. Plate them softly (I did with a knife's steel), compose a small crater with your forefinger in the center. The jam will get into this what we put only straight before baking.

When all our pastry runs out, preheat the oven into 170°C. Bake the cookies approx. 6-10 minutes depend on the thickness of our tiny cookies. When they are ready take them out very carefully from the pan (i used a knife for this also because the lukewarm cookie can break very easily), place on grill and let them cool.

Be careful, because the certain cookies don't bake within the same time.

30 pieces of mini sablées were made.

It's delicious freshly as well, but next day it's best!