A few months ago, I spent some time doing volunteer work in Kenya through the volunteer agency International Volunteer HQ. I stayed with a Kenyan family and volunteered at an orphanage, Internally Displaced Persons camps, and with the Masai (warrior tribes in Kenya). It was an extremely moving experience. Read more.

  • Food Ninja
  • Frosting for the Cause
  • IFBC 2010
  • The Daring Kitchen
  • Toronto Bakes for Japan
  • Recent Comments


    French Friday with Dorie’s Classic and Cocoa Sables

    Friday Mar 23, 2012
    Print This Post Print This Post

    Classic and Cocoa Sables

    Every Friday, an intrepid group of bloggers and Dorie Greenspan groupies (yeeaaaahhhhh DORIE!) blog about a recipe from her fabulous- and massive- Around My French Table.  Dorie has long been renowned for her virtuosic baking skills, and Around My French Table ventures into the realm of French cooking with recipes she developed and culled from Parisian cuisine.

    This Friday, the recipe on tap was Cocoa Sablés, a thick buttery cookie with texture akin to shortbread (indeed, a sablé is a French shortbread of sorts).  I was excited to try not only the cocoa version, but also her classic butter sablés version as well.

    Yum yum

    I started with the cocoa sablés, adding a generous dose of cinnamon and making sure to include the optional chopped chocolate (do NOT omit the chocolate).  To make the cookies, you roll them into a log and chill for three hours.  I found the dough extremely crumbly and difficult to roll; I debated adding more butter, but the taste of the dough was delicious so I opted not to alter it further.  I simply pushed it into the best log shape I could, chilled it for the requisite three hours, rolled it in sanding sugar and chocolate sprinkles, and baked.  I baked one batch at 18 minutes and one at 15; the latter were much better.

    I didn’t love either batch though.  They’re certainly good and my office will be appreciative, but I wouldn’t make them again.  The chocolate and cinnamon are important additions, but they didn’t wow me.  I strongly suspect though that if Dorie had baked them, they would.

    Classic and Cocoa Sables

    The classic version was MUCH better.  I made two batches, adding orange zest to both and further adding mini chocolate chips to one.  With a higher butter to flour ratio, these sablés rolled out much better.  After surrounding them with assorted decorative sprinkles and sugar, I baked them for 17- 18 minutes.  Although both good, my favourite was the version I added the mini chocolate chips to.  A nice, light, shortbread-type cookie.

    Classic and Cocoa Sables

    French Fridays With Dorie members do not publish the recipes; should you want to join the fun, feel free to pick up your own copy of Around My French Table.  You won’t be sorry.

    You might also like:


    I want to try now the regular buttery sablés. Welcome to FFwD, Mindy!

    March 24th, 2012 | 8:03 pm

    Orange zest & butter sables sounds like a perfect idea.
    Very nice.

    March 24th, 2012 | 9:37 pm

    All your sables sound yummy! I confess, I like the butter ones better too. I made Meyer Lemon Sables earlier this year and they were divine! You should try it sometime if you have them laying around.

    March 26th, 2012 | 1:26 pm

    Well, I think I would be happy to try one! Thank you for sharing…and for making me smile on this long Monday afternoon. I hope you are having a lovely spring day!

    March 26th, 2012 | 3:31 pm

    What a great idea! I just saw a whole pile of Meyer lemons in the supermarket and was musing about how to use them…

    March 27th, 2012 | 8:39 am

    Thanks Adriana!

    March 27th, 2012 | 8:40 am

    Those buttery sables look wonderful! :) They’re one of my favourite cookies!

    April 6th, 2012 | 2:10 am

    You’re back in action. So wonderful to read your blog again. And, the cookies? They look divine. I’m sure I would eat every last one of them. This, of course, is why I don’t make cookies often. I have no self control. IFBC this year?

    April 11th, 2012 | 11:19 pm

    I’m sorry the chocolate version didn’t turn out, but sounds like the classic version of the sables were a hit!

    I’ve been wanting to pick up Dorie’s cookbook, just haven’t done it yet (I think it wasn’t available on Amazon for awhile). I’m looking forward to reading more about what you’re cooking up from that book…I will add it to my collection one day! :)

    April 26th, 2012 | 10:14 am
    Leave a Reply