Ho ho ho!!! It’s Christmas cookie season! Are you ready to bake the most delicious ‘Sablé de Noël’ for your loved ones?
I am sharing my favorite Christmas Sablé cookies recipe with you all – sharing is caring. It’s basically wholewheat flour, almond powder and butter with cinnamon and orange zest flavour. I like it without icing as it is more practical to store and more interesting healthwise. It’s super easy – just start with some basic ingredients, some TLC from your side and time in the oven, tadaaa you have the most scrumptious Christmas cookies ever.
Another nice aspect of this recipe is that it is diabetic-friendly, egg-free and can be made vegan by just swapping the cow’s milk with almond/soy or oat milk. Moreover, you can add any of your favourite ingredients to tailor-made it to your choice in terms of flavour.
160g wholewheat flour
120g almond powder
40g raw sugar or muscovado
2 tsp cinnamon powder
Zest of 1 orange
6g ‘levure chimique’
1 pinch of salt
2 tbsp oil
3 tbsp or 60g unsalted butter
40 – 50 ml milk of your choice
Mix together the wholewheat flour, almond powder, sugar, cinnamon powder, orange zest, ‘levure chimique’ and salt.
Add the oil and butter. Rub in with the finger tips to form like powdery mixture.
Add the milk to form a dough. Add 3/4 of it first and then if you feel like it requires more liquid to bind well then you add the remainder.
Roll and shape according to your choice. If the dough is to soft, you can refrigerate it for 10 minutes and then roll.
Bake at 180 degrees celcius for 10 minutes. By this time, your kitchen will smell like Christmas 🙂
Transfer your cookies to a cooling rack after baking until completed cooled. Then place them in a glass jar and seal tightly, this can keep for week but believe me, it’s so delicious that it will not remain for more than a week with the children and family around!
Merry Christmas to you all!