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Easter Maple Sablés

125 g maple sugar

125 g soft butter

pinch of salt

1 egg at room temperature

250 g of flour

Whip the butter, maple sugar and salt together until creamy. Add the egg and continue to whisk until fully incorporated.

Pour the flour over the mixture and knead until a firm but still slightly sticky dough forms.

Place in the refrigerator for at least 4 hours.

Roll out the dough to 3-4 mm, cut out the cookies with a cookie cutter and place on a baking sheet covered with baking paper.

Bake at 180°C for about 10 minutes.

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