Cinnamon sablé shortcrust pastry is perfect for making fragrant cookies and tarts with simple shapes. Since it is very crumbly, I recommend using simple shapes without too small parts for the cookies, and when handling the pastry for the tart, I suggest using parchment paper. Ideal for making homemade sweets to gift at Christmas, imagine the surprise of receiving a beautiful box filled with fragrant and crumbly cookies! But now, let’s stop chatting and head to the kitchen to try this pastry!
And if you like shortcrust pastry, then you will also try:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Cinnamon Sablé Shortcrust Pastry
- 1 egg (medium size)
- 2 1/2 cups all-purpose flour
- 1 1/4 cups clarified butter (cold from the fridge)
- 3 tbsp stevia (or 1/2 cup sugar)
- 1 3/4 tsp ground cinnamon
Useful Tools to Make the Recipe
- Stand Mixer
- Food 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 on speed 4 for 2 minutes, then turn off.
You will now have a mixture resembling sand. Pour everything onto the work surface, quickly work the mixture until it forms a homogeneous dough, wrap it with plastic wrap, and let it rest in the fridge for at least 2 hours before using it. Easy to prepare, isn’t it?! Below, I’ll explain how to use it!
Take the pastry out of the fridge, work it until malleable, and roll it out to a thickness of 1/8 inch using a little flour. Cut with cookie cutters, place the cookies on a baking sheet with parchment paper, and bake in a static electric oven at 392°F for 15 minutes. Let them cool completely before touching.
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 the parchment paper to place the pastry in a 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, make sure it is completely cool; if you touch it while hot, you risk breaking it as it is very crumbly.
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