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1
Put all the ingredients in a bowl.
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2
I put a bowl on a scale and add one ingredient after another as I weigh.
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3
Stir the mixture well by rubbing it against the sides of the bowl with a rubber spatula until all the lumps are gone.
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4
Put the mixture in a piping bag and pipe it on to a baking tray into any shape you like.
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5
Alternatively you can spoon the mixture and just drop it on the tray.
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6
Bake for 13 minutes at 170C in a gas oven or at 180C in a electric oven.
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7
Adjust the time and temperature depending on your oven at home.
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8
They are just baked.
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9
They bake faster than the usual butter cookies, so they may burn easily.
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10
This is the nozzle I used this time to form the sables.
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11
It is a standard large star shape, like the ones that come free with fresh cream cartons sometimes.
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12
Start by pushing out the dough - this will be the center of the cookie.
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13
Continue to push the piping lightly so as not to break off the line of the dough.
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14
Pipe the mixture around the centre, overlapping the edge of the centre.
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15
When you pipe another round overlap the mixture onto the last round.
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16
I like one and half or two rounds.
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17
For the cookie in this photo I doubled the ingredients and added the zest of one lemon.
