- Prep Time: 1h
- Cook Time: 12m
- Yield: 8-10 sablés
- 1 stick unsalted butter, at room temperature
- 1/4 cup real, high quality maple syrup (ideally Vermont maple syrup!)
- 1 egg yolk
- 1 1/4 cups rolled oats
- 1/4 cup buckwheat flour
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon maple syrup, for brushing on top
- Place the oats in a food processor or Magic Bullet and grind until it turns into a fine flour with no pieces of oats left. Set aside until ready to use.
- In the bowl of a stand mixer (or a large bowl, if you're using hand-held mixers), place the butter and maple syrup and beat on medium speed until well incorporated and fluffy, about 3 minutes.
- Add egg yolk and mix until combined.
- Add all dry ingredients and the oat flour, and mix until evenly combined.
- Cut out two pieces of parchment paper about the size of a sheet tray. Dump out the dough onto one of the pieces, and press the second piece on top.
- Use a rolling pin to gently pat the dough down into an even disk about 3/4" in height (it\'s okay if it looks amorphous, we will be cutting out shapes later). Place in the freezer for 20-30 minutes.
- Remove dough from freezer and peel off the top piece of parchment. Use a cookie cutter or a knife to cut out desired shapes. If the dough is too cold, let it sit for a few minutes until it's pliable enough to cut shapes from, but do not let it get too warm or you won't be able to work with it.
- Remove excess dough and set aside. Place the cut out shapes on your parchment paper and place it back in the freezer.
- Preheat oven to 350 degrees.
- Once oven is preheated, remove sablés from freezer. Place the parchment paper on a sheet tray and pop it into the oven.
- Bake for 11-13 minutes until the edges are lightly brown - do not overbake, they will continue to bake as they cool.
- Once sablés are done, brush maple syrup over each of them while they're still warm.
- Let cool in the pan for 15 minutes - these are delicate sablés, so if you move them too soon, they'll break.
- Serve with ice cream, tea, or on their own. Store at room temperature for up to 1 week.
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