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Thursday, 3 February 2011

Marmalade sablée/ マーマレードサブレ

I have been quite crazy about marmalade making lately, as now is the season for Seville oranges.  Before I realised, my kitchen was full of marmalade jars...
In order to consume part of the stock (while also eating with toast and with yoghurt), I decided to bake some marmalade sablée.

Here's the recipe.

Ingredients(makes about 25):
Unsalted butter, room temperature  100g
Grated rind of one orange (organic or non-waxed)
Sugar  30g
Marmalade  30g  (chop the orange peel if too chunky)
Egg yolk  1
Soft flour 180g
Baking Powder  1/4 teaspoon
Salt  a pinch

1.  Cream the butter using a whisk, and add grated orange rind and sugar in three inclusions.  Mix well.
2.  When the butter is light and fluffy, add the marmalade and mix well.  Follow with the egg yolk.
3.  Mix the dry ingredients and sieve them together.  Using a wooden or rubber spatula, fold in the dry mixture to the butter in three inclusions.  Don't over mix.  Scrape the side, so that you have all the flour mixed into the dough.
4.  Now using your hand, bring it together to form a ball that is even in consistency.  Form two cylinders or square bars, wrap in a cling film and rest in fridge for 1 hour (alternatively you can keep this in a freezer to bake at your convenience).
5.  Heat the oven to 170c.  Take out the dough, and roll it in granulated sugar to coat the side.  Cut the dough in 4mm slices, and arrange them on a baking tray.

6.  Bake in the oven for 8 minutes, take the tray out, turn and put it back in the oven (to bake evenly).  Bake for a further 8 minutes or until slightly golden brown around the edge.
7.  Take the sablées out and cool them on a wire rack.  Keep them in an air-tight container, and eat within 5 days.

You may think they lack a bit of sweetness, but I like it this way.  I don't want to have a cookie that I feel, "Oh, one is enough!", but rather want to feel "Hmmm, I want some more".

Along with rhubarb recipes, I am looking for more ways to consume marmalade.. (as this recipe uses only two tablespoonfuls!)
Again, any ideas??

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グラニュー糖  30g
マーマレード(皮が大き目・長めのものは刻む) 30g
卵黄 1個分
薄力粉  180g
ベーキングパウダー 小さじ1/4
塩 一つまみ

5.オーブンを170度に温める。生地を取り出し、グラニュー糖を押しつけるようにしてまぶす。4mm ほどの厚さにスライスして、トレイに並べる。

6. オーブンで8分焼いたら一度取り出し、トレイの向きを変えて(均一に焼きあげるため)再度8分焼く。ふちが薄めのキツネ色になったら焼き上がり。
7.  サブレを取り出し、網などの上で冷ます。密閉容器などに入れて保存のこと。5日以内に食べきったほうがいい。




  1. I have to try your recipes of chocolate cake, cheese cake and sablee! These photos made me really hungry!! Again, beautiful photos!! Very inspiring!

  2. Thank you M :))
    I tweaked a bit but the base recipe I used for the beetroot chocolate cake was from Nigel Slater- you can search on-line (though the photo is incorrect and is of seed cake). For Cheesecake, do use a lemony cheesecake recipe, rather than vanilla cheesecake. Happy Baking!