Friday, March 4, 2011

Lemon Sables

Since Scotland I've been on a bit of a shortbread kick. Sables are essentially the French equivalent to the shortbread. The day before I made the lemon sables I made chocolate sables, going off the recipe I used for the chocolate sables I incorporated lemon zest, fresh lemon juice and coconut flour. The sables turned out fantastic and go really well with a nice Ethiopian Yiracheffe.

Lemon Sables:

2 3/4 cups flour
1/3 cup coconut flour
1/2 teaspoon salt
1 1/4 cup vegan margarine
2/3 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon lemon zest

Mix the sugar and margarine together in a large bowl, but don't cream them together. Add the lemon juice and zest.

Combine the flours and salt together and slowly add them to the margarine and sugar mixture. Divide the dough into to balls and roll into logs. Wrap in parchment paper and chill for a few hours.

Heat oven at 350. Slice the logs every half inch and roll the edges in sugar. Bake for 12 minutes.

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