I could tell you that the reason I made these cakes was to tend to my sweet tooth and constant cake craving – which is true. However, the overpowering reason was because I just bought these adorable mini silicone bundt cake pans (from Mambo’s in Kenilworth) and just HAD to give them a go.
I know, I know…another cookie recipe??! It’s quite evident that my cookie jar has been overflowing this past two weeks with all the cookies I’ve been making, which includes a New York style choc chip cookie which I’ll share soon.
Sablé cookies are basically French shortbread cookies and sablé in English means sand, which you’ll completely understand when you make these cookies as the texture of the dough is sand and soil-like. Sounds strange but I promise you these cookies are one of the best you’ll ever have and are chocolate dreams with a magical texture! Have patience with these cookies as well, especially because the texture is so different, you don’t want to over-mix them as they’ll be tough, just enjoy the process and trust me it’ll all be worth while. On that note, I’m going to dig into yet another and leave you with the recipe…
Ingredients:
Method:
Sift the flour, cocoa powder and bicarb into a bowl and add the sea salt, then stir together and set aside.
Using an electric mixer, put the butter in the mixing bowl and beat until fluffy and light. Add the sugars and vanilla and beat together for approximately 2 minutes until smooth.
Add the dry ingredients to the bowl and mix until you have a mixture that looks sandy then add the chocolate and mix to combine. The dough should then look like soil; it should not have formed into one large ball of dough. This is the key to getting the correct sable cookie texture. NB: if you mix for too long the biscuits will be tough.
Tip out the mixture onto a work surface and gently press together to form a uniform dough. Divide the dough into two halves and roll into two logs, 4cm thick.
Wrap the dough in cling-wrap and place them in the fridge, allowing to chill for 3 hours.
Preheat the oven to 180C (160C fan oven) and line baking trays with baking paper or a silpat. Remove the dough from the fridge and using a thin, sharp knife, cut into rounds about 1cm thick. Place the cookies onto the baking trays and bake for 10–12 minutes until set around the outside but still soft in the center. If you dare, because they’ll be quite hot straight out the oven of course but I definitely recommend snatching one straight out the oven – it is a melt-in-your-mouth chocolate dream.
Leave the cookies to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.
Once cool, leave as is or decorate according to your preference. The cookies will keep for up to one week stored in an airtight container.
Looking for an easy, somewhat different chocolate cookie? These chocolate crinkle cookies definitely the answer, especially because the ingredients would most probably already be in your pantry – that’s if you, like me, are always stocked up with chocolate 🙂
One of my absolute fave local baking blogs is The Kate Tin – Katelyn’s recipes are amazing, her pictures and food photography is basically next to none and I mean just scroll through any of her channels and you’ll be drowning in drool.
For a while now, I’ve been looking for a go-to baked chocolate cheesecake recipe and when I attempted hers, I was SOLD!
I think I’ve made cookies every weekend for the past month and I have a number of excuses lined up but the truth is, I’ve been constantly craving a good cookie. Is it just me, or is it incredibly tough to find a delicious choc-chip cookie in Cape Town?!
If you think so too, I may soon be answering your prayers as I’m planning to start selling some of my baked goods, which includes cookies (the most delicious recipes I’ve conjured).
For now, here is the recipe for the choc chip and marshmallow cookie I whipped up today. This is the sort of cookie recipe you could throw anything into really, I just happened to have some marshmallows in the cupboard, staring at me… 🙂
Pide, the Turkish Flatbread has recently been all a rage, as it is the perfect solution for an easy meal or snack. Just like flatbread or pizza, the toppings can be adapted according to your craving or preference. The base as mentioned, is a flat-bread of a similar style to pita, chapati, or western pizza crust.
As you need time for the dough to rise, you’d need to prepare this a few hours before serving.
During my recent trips to Abidjan, a friend had opened my eyes to the magic of Lebanese cuisine. For dessert I tried Mhalabia, a sweet and creamy almost panna cotta like textured middle-eastern milk dessert with the perfect complementary note of rose water, topped with honeyed pistachios. As a sweet treat, this was right up my alley and left me dreaming about it for days.
These daydreams left me with no choice but to try and recreate it, to satisfy my growing craving. To my pleasant surprise, it is incredibly quick and easy to make!
I’ve had this recipe in my drafts for such a long time, it’s finally time to shake off the dust and cobwebs and share this quick, easy and decadent recipe!
With winter snuggled in, this is the perfect quick and indulgent dessert to whip up for comfort, nostalgia and eye-rolls-of-delight…*cue the music* Chocolate Bread Pudding. I literally took a traditional bread pudding recipe and replaced the raisins with chopped up Lindt couverture. The selfish reason for this substitute is simply because I can’t stand raisins and hey any excuse for chocolate right?!
Working mom of two little girls with a deep love for baking and all things delicious. Join her as she shares, recipes, tips and all-things-foodie related reviews!
Sadie's Bubble of Yum 