Vienna Cookies (Sable)
 |
| My first practical test in school had finally passed last week and a part of it was to bake these Vienna Cookies (Sable)! Sable is French for ''sand'', which refer to the sandy texture of these delicate cookies. I have been practising to make these cookies at home as I needed to get used to making them. The shape was not supposed to be that way as I gave them additional loop (I only realised that after my test! Noooo....). I made 4 batches in total, 2 batches were vanilla (original) and I experimented with cocoa and milo version too. |
 |
| The Original Cookies freshly taken out of my oven! My practical test was on a Wednesday and I started practising baking these cookies on the previous Fri, Sat, Sun and Tue which was the day before my test! So hardworking right? |
 |
| The size affected the baking timing and I tried to standardise all the sizes to be as similar as possible. About 180 degrees for 12 to 15 minutes. |
 |
| This batch was the one I tried with 50g of cocoa powder. I felt that 50g was a bit too much as although it had a really strong dark chocolaty taste, it was slightly bitter. (If adding cocoa powder, you would need to replace the flour with it.) |
 |
| This batch was with milo powder. Next time I need to reduce the amount of icing sugar used as milo powder was already sweetened in the first place. The taste was not that off anyway. Another thing to take note was that milo powder cloyed rather easily and quickly when left exposed. It was difficult to mix once they cloyed and they ended up showing up as little lumps within my cookies. Take them as 'chips'! |
 |
| I also tried sticking in glazed mocha beans (chocolate) into some of my milo cookies. They definitely boost the taste, making the cookies more flavorful. The beans melted slightly when being placed in the oven though. |
The recipe that I followed:
30g egg white (1 egg)
200g unsalted butter
225g cake flour
75g icing sugar
