22.Aug.2008 Sablés Marbrés

Sablés Marbrés

These delicious shortbread-like cookies are not only tasty, they’re also pleasing to the eye with the combination of vanilla and chocolate dough that forms a beautiful pattern you won’t get to admire for too long, as you nibble on them.

Sablés Marbrés

3/4 cup (168 g) nondairy butter
3/4 cup (90 g) powdered sugar
3/4 teaspoon fine sea salt
1 tablespoon (8 g) arrowroot powder
1 1/2 teaspoons pure vanilla extract
1 1/2 cups plus 3 tablespoons (203 g) whole wheat pastry flour
3/4 teaspoon baking soda
3 tablespoons (15 g) unsweetened cocoa powder
1 1/2 teaspoon plain soymilk or other nondairy milk

Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream butter and sugar until light and fluffy. This should take about 2 to 3 minutes.
Stir in the rest of the ingredients until well combined.
Gather cookie dough, and shape it into a ball. Divide into two equal parts, set one aside.
With an electric mixer, stir cocoa powder and milk into half of the dough, until well combined.
Using your hands, flatten both vanilla and chocolate dough halves separately until they are the exact same shape and size, a small rectangle of about 3/4-inch (2-cm) thickness.
Cut in half and place one on top of the other, patting down gently to glue them together.
Make sure that you put a slice of vanilla dough on top of the chocolate, top with another vanilla, and finally chocolate. Pat down gently to form a rectangular roll. Wrap the dough in plastic, and chill in the fridge for 1 hour.
Preheat oven to 350°F (180°C, or gas mark 4).
Cut into 15 equal slices and place on prepared cookie sheets, leaving about 1 inch (2.5 cm) in between each cookie, as they spread just a little bit while baking.
Bake for 15 minutes or until just slightly golden on the side and almost firm on top: the cookies will firm up once they are out of the oven.
Wait a few minutes before transferring them to a wire rack to cool completely.

Yield: 15 cookies

Comment Pages

There are 31 Comments to "Sablés Marbrés"

  • ninaki says:

    these look great!!

    Reply

  • Veronica says:

    Thanks for posting; I am determined to make these as soon as possible.

    Reply

  • Celine says:

    Kala: I can’t believe you already made them, that was insanely fast. glad you liked.

    Amy: I’m innocent.

    Mel: they’re definitely like a shortbread. I just felt like sounding fancy. because, you know, I could. or something.

    Reply

  • Those are so pretty! They remind me of the cookies my granny used to buy when we were kids. I’ll have to try these in memory of her. Thank you!

    Reply

  • aTxVegn says:

    I love this recipe! I wish I could bake as fast as you do.

    Reply

  • jenn says:

    these look great … let me get this straight: yield is 5 cookies?

    Just 5? I mean – seriously – that’s positively brilliant. I could make just enough to go with chai for breakfast and no more…

    Reply

  • Cassie says:

    Can’t tell you how much I want to make these right now. And… can’t tell you how disappointed I am that it can’t happen. As basic as the ingredients are for these beautiful cookies, right now I have no margarine, no icing sugar, no pastry flour and no cocoa! Man. Hanging onto the recipe though and look forward to trying it once my baking supplies are replenished. :)

    Reply

  • veganhomemade says:

    They’re so pretty! I want to try this recipe sometime when I’m feeling more Martha Stewart-y.

    Reply

  • [...] Saved by dreimann on Fri 12-12-2008 On Two Wheels Saved by tomblackwell on Fri 05-12-2008 Sablés Marbrés Saved by esc on Thu 04-12-2008 Getting Grilled, Naturally Saved by suzanbrandt on Thu 04-12-2008 [...]

  • Mihl says:

    I am just making these and maybe, since you are supposed to cool them for one hour, it’s better to preheat the oven only about half an hour before they are taken out of the fridge? I made these following the instructions in 500 vegan recipes and it’s the same instructions there.

    By the way, I could have eaten the dough all by itself. I am sure these will turn out very, very delicious!

    Reply

    Celine Reply:

    thank you C.! edited and added to the list of typos on the 500 blog.

    Reply

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