Ingredients (Makes 48 Sablés):

Base Ingredients:

• 210g unsalted butter, softened
• Pinch of salt
• 100g powdered sugar
• 2 egg yolks
• 400g flour
• Granulated sugar (for coating)

Flavor Additions:

1. Matcha Green Tea:
   • 5g matcha powder
   • 10g powdered sugar
2. Chocolate:
   • 8g cocoa powder
   • 25g milk chocolate chips
3. Vanilla:
   • 1 tsp vanilla extract
   • 1 tsp flour
4. Black Tea:
   • 3.6g black tea (2 tea packets, finely ground)

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Step-by-Step Instructions:

Step 1: Prepare the Dough

1. Cream the Butter and Sugar:
   In a large bowl, beat the softened butter, salt, and powdered sugar together until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
2. Add Egg Yolks:
   Add the egg yolks one at a time, beating until fully incorporated. Make sure the mixture is smooth and creamy.
3. Incorporate the Flour:
   Gradually sift in the flour and mix on low speed or by hand until a dough forms. Be careful not to overwork the dough, as you want the sablés to remain tender and crumbly.

Step 2: Add Flavor Variations (Optional)

1. Divide the Dough:
   If making multiple flavors, divide the dough into equal parts for each flavor variation you’d like to try.
2. Matcha Green Tea:
   Mix the matcha powder and additional powdered sugar into one portion of the dough. Mix well until evenly distributed.
3. Chocolate:
   Sift the cocoa powder into the dough, and fold in the chocolate chips.
4. Vanilla:
   Add the vanilla extract and extra flour to one portion of the dough and mix until combined.
5. Black Tea:
   Mix the finely ground black tea into the dough.

Step 3: Shape and Chill the Dough

1. Roll the Dough:
   Shape the dough into logs about 4-5 cm (1.5-2 inches) in diameter. Wrap the dough logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. This helps the dough hold its shape during baking.
2. Coat in Sugar:
   After chilling, remove the logs from the refrigerator. Roll the logs in granulated sugar to coat the exterior. This adds a lovely crunch to the edges of the cookies.

Step 4: Slice and Bake

1. Preheat the Oven:
   Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
2. Slice the Dough:
   Using a sharp knife, slice the dough into rounds about 1 cm (0.4 inches) thick. Place the cookies onto the prepared baking sheets, leaving some space between each cookie.
3. Bake:
   Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. The cookies should remain pale in the center.
4. Cool:
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Cooking Tips:

• Keep the Butter Soft but Not Melted:
  Softened butter is key to the perfect texture. Make sure it’s soft to the touch but not melted, as melted butter will cause the dough to be too soft.
• Chilling the Dough is Important:
  Don’t skip the chilling step! This prevents the cookies from spreading too much while baking and helps develop the signature sandy texture.
• Flavor Variations:
  Feel free to get creative with the flavors! You can add lemon zest, orange zest, or even crushed nuts like almonds or hazelnuts to the dough.

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Storage:

• Room Temperature:
  Store the sablés in an airtight container at room temperature for up to 5 days. They stay fresh and crisp when properly stored.
• Freezing:
  You can also freeze the unbaked dough logs. Wrap them tightly in plastic wrap and freeze for up to 2 months. When ready to bake, thaw the logs in the fridge overnight, then slice and bake as usual.

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Nutritional Facts (Per Cookie):

• Calories: 85 kcal
• Carbohydrates: 9 g
• Protein: 1 g
• Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 15 mg
• Sodium: 10 mg
• Sugar: 3 g
• Fiber: 0.5 g

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FAQs:

1. Can I use salted butter instead of unsalted?
   Yes, you can, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.
2. Can I use gluten-free flour for this recipe?
   Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitute for baking.
3. What can I do if my dough is too soft?
   If your dough feels too soft to shape, wrap it in plastic wrap and refrigerate it for an additional 15-20 minutes before shaping.
4. How can I make the cookies more festive?
   You can sprinkle colored sugar or edible glitter on the cookies before baking for a festive touch. You can also dip the baked cookies in melted chocolate for extra decadence.
5. Can I freeze the cookies after baking?
   Yes, baked cookies can be frozen for up to 3 months. Allow them to cool completely before storing them in an airtight container or freezer bag.

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Conclusion:

Classic French sablés are not only a timeless treat but also an easy-to-make delight that can be customized in many ways. Whether you stick to the traditional buttery flavor or add matcha, chocolate, vanilla, or tea, these cookies are perfect for any occasion. Their crumbly, sandy texture pairs perfectly with a cup of tea or coffee, making them a sophisticated choice for an afternoon snack or a lovely homemade gift. Try experimenting with different flavors and discover your favorite version of these melt-in-your-mouth cookies!