dinsdag 11 september 2012

Sablés fourrés – gevulde zandkoekjes (GF)

I am back where I started baking gluten free 5 years ago. In the sense that I am using this flour again: Werz mehl. After falling ill from gluten cross contamination the moment I came home, by using a non-certified gluten free gram flour, I decided to only use certified gluten-free flours or almond flour in the future. To stay healthy, because the impact of the gluten is too much for my system. It was years ago for this to happen again, but I was stunned and shocked. I had to stay in bed for 2 days, with flu-type symptoms as a light fever, headaches, loss of appetite, severe digestive problems and very aching joints. Still 1 ½ week later my intestines are sore and vulnerable and my joints still ache.

Every morning I now make 2 easy-peasy flatbreads from this great organic 4-grain mixture, which I will show you very soon. This morning I dreamt of cookies; I just needed a little sweetness in my day.
Staying in the French spirit I made these lovely sablés or sand cookies. The left-over egg yolks  from the apricot tart you can use in this recipe.

Chantal made me 2 pots of apricot confiture, made of these heavenly sweet and juicy apricots from Sahune, I had to use it for these cookies. Make your own jam or marmalade and fill the sablés with the one of your choice. Or use a tasty organic sugarless fruit spread instead to cut down the sugar.

Sables fourrés (7-9 pieces, depending of your cookie cutter)

150 g Werz flour or brown rice flour
75 g cold organic butter
40 g caster sugar
2 egg yolks
Pinch of sea salt

Mix the flour with the sugar and a pinch of salt.
Throw in the butter and slice it with 2 knifes as small as you can, a crumbly mix will form.
Wash your hands with cold water, add the egg yolks and knead the dough quickly till it comes together. Not longer than necessary. Flatten it out a bit in a rectangle, wrap it in cling film and let it rest in the fridge for at least 1 hour.

Pre-heat the oven on 190 ˚C.
Prepare the baking tray with baking paper.

Roll out the dough between 2 sheets of cling film till about 3 mm and cut out cookies. Put them on the baking tray. Roll out the left-over pieces of dough and repeat till all of your dough is used. With an apple corer I cut out the inner circle of half of the cookies.

Bake the cookies 10-12 minutes till golden brown.
Let them cool completely, because they are crumbly, like a good sand cookie should be ;-)

A coffee spoon with confiture in the middle and push the cored cookie softly on top.
Maybe sprinkle with a little icing sugar.

Gevulde zandkoekjes (7-10 afhankelijk van de grootte van je uitsteekvorm)

150 g Werzmeel of bruine rijstmeel
75 g koude bio boter
40 g basterd suiker
Snuf zout
2 eidooiers

Meng het meel met basterdsuiker en zout met de hand.
Voeg de koude boter toe en snijd met 2 messen in mini stukjes, zo klein als mogelijk tot zich een kruimelig deeg vormt. Was je handen met koud water, voeg de eidooiers toe en kneed het deeg snel tot het samen komt. Dus niet langer als nodig is. Vorm een platte rechthoek en pak deze in huishoudfolie en koel het deeg minstens 1 uur in de koelkast.

Verwarm dan de oven voor op 190 ˚C en bekleed een bakplaat met bakpapier.

Rol het deeg uit tot ongeveer 3 mm dikte en steek hieruit koekjes, die je op de bakplaat legt. Van de afvalstukjes maak je opnieuw een bal die je weer uitrolt, tot al het deeg is gebruikt.
Steek met een appelboor van de helft van de koekjes een rondje uit het midden.

Bak de sablés 10-12 minuten tot ze goudbruin zijn. Laat ze helemaal afkoelen, want zoals een echt zandkoekje betaamt zijn ze kruimelig, en schep dan een koffielepel van je favoriete confituur op de koekjes. Beleg met het open koekje. En misschien wat poedersuiker;-)

3 opmerkingen:

Ina zei

Your cookies look wonderful! What is Werz flour? There is nothing worse than gluten contamination! It has been 2 years since it last happened to me...I sure hope NEVER again! I react pretty much like you do...hope you are well and on the mend!

boeddhamum zei

Hi Ina, I feel a lot better now, thank you, it sure has a big impact, especially on my joints now. For me it was also a long time ago.
Werz flour is an organic 4-flourmix of rice, corn, millet and buckwheat with a little locust bean gum (a thickening agent from the carob tree, E-410) made in Germany.The taste is really good.

greetz, Linda

Anoniem zei

I hope you will be feeling better really soon!
I love your lovely looking Gf cookies! they rock! :)

I am also a big fan of Werz flour!! Big hugs & kisses from me to you! ;) xxx

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