POILANE'S CORN SABLES

Poilane's corn sables

POILANE’S CORN SABLES

#SIAintheKitchen

Adding a little bit of French baking to this food repertoire!

I had mistakenly purchased some corn flour from the store a while back and I’ve been on the hunt for recipes to use it up. Corn flour is a tricky ingredient because often times it gets confused with cornstarch or even cornmeal. In the United Kingdom, the term corn flour is often used for what us North Americans refer to as corn starch, a powdery thickening agent. From my understanding, corn flour is finely ground up corn kernels, cornstarch is a powdery substance made from just the starchy part of the corn. Either or, I had a bag of this and wanted to use this up.

I originally wanted to make Poilane’s famous corn flour and nut bread but I didn’t have all of the ingredients. Luckily, I did have all of the ingredients for the corn sables and decided to give it a go.

It’s a fairly easy recipe to make with the final result being a rather plain cookie, subtly sweet and a touch dry. Sables are an easy cookie, great paired alongside coffee or tea or even dessert. Beautiful yellow colour to these as well.

POILANE’S CORN SABLES - makes 2 baking sheets worth (adapted from Poilane: The Secrets of the World Famous Bread Bakery)

  • 1/4 cup + 2 tbsp granulated sugar

  • 1 free-range egg

  • 1/2 unsalted butter, room temperature

  • 1 cup corn flour

  • 1 cup all-purpose flour

  • 1/2 tsp kosher salt

  1. In your stand mixer, beat the egg and sugar together until fluffy about 2 - 3 minutes.

  2. Add in the butter and beat until doubled in size.

  3. Gradually add in the remaining ingredients until it comes together. The dough will be slightly crumbly. Form into a ball and tightly wrap it in plastic. Allow to chill overnight.

  4. Bring the dough out at least 2 hours ahead of time to come to room temperature. On a lightly-floured surface, and rolling pin, begin to roll out the dough to about 1/2” thick. Use desired cookie cutters until the dough is finished. Place formed cookies onto a non-stick baking sheet like parchment paper or a Silpat mat an inch apart.

  5. Preheat the oven to 350F and bake for 8 - 10 minutes.

DESSERT, PLANT-BASEDStephanie SiaComment