Put all the ingredients in a bowl. I put a bowl on a scale and add one ingredient after another as I weigh.
Stir the mixture well by rubbing it against the sides of the bowl with a rubber spatula until all the lumps are gone.
Put the mixture in a piping bag and pipe it on to a baking tray into any shape you like. Alternatively you can spoon the mixture and just drop it on the tray.
Bake for 13 minutes at 170°C in a gas oven or at 180°C in a electric oven. Adjust the time and temperature depending on your oven at home.
They are just baked. They bake faster than the usual butter cookies, so they may burn easily.
This is the nozzle I used this time to form the sablés. It is a standard large star shape, like the ones that come free with fresh cream cartons sometimes.
Start by pushing out the dough - this will be the center of the cookie. Continue to push the piping lightly so as not to break off the line of the dough.
Pipe the mixture around the centre, overlapping the edge of the centre. When you pipe another round overlap the mixture onto the last round.
I like one and half or two rounds. For the cookie in this photo I doubled the ingredients and added the zest of one lemon.
Story Behind this Recipe
I have allergy problems and I am also a casual vegetarian. I thought up this recipe so that my non-vegetarian friends would say "Delicious!" when eating them. They are quite light and crispy, so they are addictively delicious.
I add a pinch of salt to enhance the sweetness. You can make different variations by adding tea leaves. crushed nuts or chopped dried fruits. Cocoa powder is stronger than maple syrup so I don't think it is a good combination.