Introduction

Sablé cookies are delicate, buttery delights with a lovely crumbly texture. This recipe adds a unique twist by incorporating salted Sakura cherry blossom flowers, giving the cookies a subtle floral and salty note perfect for springtime treats.

Three round light beige cookies with a rough sugar-coated edge sit on a white plate with a grayish texture. Each cookie has a small pinkish-red flower with a thin dark stem on top. The plate is placed on a surface with a white marbled texture. In the background, a cup of dark coffee and a soft pink fabric are partially visible, adding to the cozy setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

90 g unsalted butter (at room temperature)
45 g sugar
1 egg yolk (large egg, about 12 g)
130 g plain flour
15 g salted cherry blossom flower
Granule sugar to coat

Instructions

Step 1: Gently remove the cherry blossom flowers from the packet and soak them in a bowl of water for 30 minutes.
Step 2: Drain the water, then pat the flowers dry with kitchen paper to remove excess moisture.
Step 3: Pick out 16 whole flowers and trim the stems if they are too long; keep the trimmed stems and leftover flowers.
Step 4: Finely chop the leftover flowers and stems, then set aside.
Step 5: Ensure the butter is soft at room temperature before starting.
Step 6: Sift the flour and set aside.
Step 7: In a stand mixer, beat the softened butter and sugar together until creamy.
Step 8: Add the egg yolk and mix thoroughly to combine.
Step 9: Stir in the finely chopped cherry blossom flowers.
Step 10: Switch to a flat beater attachment or use a spatula, then fold in the sifted flour until just combined.
Step 11: Turn the dough onto a sheet of cling wrap and roll it into a cylinder about 4 cm in diameter on the kitchen bench.
Step 12: Refrigerate the dough for at least 60 minutes to firm up.
Step 13: Preheat your oven to 180°C (356°F).
Step 14: Remove the cling wrap, then roll the dough in granule sugar in a flat container to coat it evenly.
Step 15: Slice the dough into 7 mm (0.3 inch) thick rounds and place them on a lined baking tray.
Step 16: Place one cherry blossom flower on each cookie and gently press it down.
Step 17: Bake the cookies for 15 minutes until lightly golden.
Step 18: Transfer the baked cookies to a wire rack and let them cool completely.

Tips & Variations

Use salted cherry blossom flowers to balance the sweetness with a subtle salty flavor; if unavailable, lightly salt plain cherry blossoms before using.
For a stronger floral note, you can steep the chopped flowers in warm butter before mixing.
Try coating the dough in powdered sugar instead of granule sugar for a softer exterior texture.
If you don’t have a stand mixer, you can cream the butter and sugar by hand with a wooden spoon.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them crisp, place a piece of bread in the container to absorb moisture. Reheat briefly in a low oven if you want to refresh their texture.

How to Serve

The image shows a black cooling rack holding twelve round cookies, each cookie having one layer with a light golden-brown color and a slightly crumbly texture. On top of each cookie, there is a small pink flower bud with a dark stem placed in the center. The cooling rack is on a rough brown textured cloth, and in the corner, a woman's hand is reaching towards the rack, holding a piece of light purple fabric. The background is softly blurred with a warm tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherry blossoms instead of salted ones?

Fresh cherry blossoms are delicate and not commonly salted, which helps preserve their flavor and texture. If you use fresh ones, consider lightly salting them yourself or using them as a garnish after baking to maintain the authentic flavor.

What can I substitute for unsalted butter?

You can substitute unsalted butter with salted butter, but reduce or omit any added salt in the recipe to avoid oversalting. The flavor might slightly differ but will still yield delicious cookies.