Cinnamon sablé shortcrust pastry is perfect for creating fragrant cookies and tarts with simple shapes. Since it is quite crumbly, I recommend simple shapes without small parts for the cookies, while when handling the pastry for the tart, I suggest using parchment paper for assistance. It’s ideal for making homemade sweets to give as Christmas gifts. Imagine the surprise of receiving a beautiful box of fragrant and crumbly cookies! But enough chatting, run to the kitchen and try this pastry!
And if you like shortcrust pastry, then you’ll also try:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Cinnamon Sablé Shortcrust Pastry
- 1 egg (medium size)
- 2 1/2 cups all-purpose flour
- 10 tbsp clarified butter (cold from the fridge)
- 1/4 cup + 1 tbsp stevia (or 1/2 cup of sugar)
- 2 tsp ground cinnamon
Tools Useful for the Recipe
- Stand Mixer
- Kitchen Scale
- Plastic Wrap
Preparation of Cinnamon Sablé Shortcrust Pastry
Pour the flour, stevia, ground cinnamon, egg, and finally the cold clarified butter (cut into large pieces) into the bowl of the stand mixer, attach the flat beater, and mix at speed 4 for 2 minutes, then turn off.
Now you’ll have a mixture similar to sand, pour it onto the work surface, quickly work the mixture until forming a homogeneous dough, wrap it with plastic wrap and let it rest in the fridge for at least 2 hours before using it. Isn’t it easy to prepare?! Below, I’ll explain how to use it!
Take the pastry out of the fridge, work it until it becomes malleable, and roll it out to a thickness of 1/8 inch using a little flour to help you, cut out shapes with cookie cutters, place the cookies on a baking sheet with parchment paper, bake in a static electric oven at 392°F for 15 minutes, let them cool completely before touching them.
Take the pastry out of the fridge, make it malleable, and roll it out on parchment paper to a thickness of 1/5 inch, using parchment paper, place the pastry in the tart mold (this quantity is for a 8-inch diameter mold), remove the parchment paper, fill, decorate, and bake in a static electric oven at 392°F for 25-30 minutes. Before removing the tart from the mold, wait for it to cool completely; if you touch it while hot, you risk breaking it because it is very crumbly.
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