Maple Sablé Poche - Maple Flavored Vegetarian Cookies

Name: Maple Sablé Poche - Maple Flavored Vegetarian Cookies
Yield: 6 servings
Cuisine: American
Ingredients: 40 grams Plain flour; 10 grams Katakuriko; 20 grams Vegetable oil; 30 grams Maple syrup; 1 pinch Salt

cookpad.japan @cookpad_jp

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. Recipe by 0104

cookpad.japan @cookpad_jp

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Ingredients

6 servings

40 gramsPlain flour
10 gramsKatakuriko
20 gramsVegetable oil
30 gramsMaple syrup
1 pinchSalt

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Steps

1

Put all the ingredients in a bowl. I put a bowl on a scale and add one ingredient after another as I weigh.
2

Stir the mixture well by rubbing it against the sides of the bowl with a rubber spatula until all the lumps are gone.
3

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.
4

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.
5

They are just baked. They bake faster than the usual butter cookies, so they may burn easily.
6

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.
7

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.
8

Pipe the mixture around the centre, overlapping the edge of the centre. When you pipe another round overlap the mixture onto the last round.
9

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.