As with many things French, the traditional Sablé cookie is laden with butter. For this recipe the coconut oil works beautifully as a healthy substitute. The rooibos tea used here came from a snappy little tea shop in Calgary, Alberta. This delightful tea, Rainbow Rooibos, has lovely flower petals of yellow and periwinkle along with essence of ameretto. Low glycemic coconut sugar is used as well for additional nutritional benefit.
Yield: 2 dozen
Yield: 2 dozen
2 cups organic whole grain spelt flour
1 cup organic extra-virgin coconut oil, cut into tablespoon-sized chunks
1 teaspoon Himalayan sea salt
1/2 cup coconut palm sugar granules
2 large organic egg yolks, divided
1/2 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons organic loose rooibos tea
1 tablespoon cold water + 1/2 tablespoon water, divided
Place the flour, coconut oil, salt, and sugar in the bowl of a food processor fitted with a metal blade. Pulse until the mixture looks like sand, about six times. Add 1 egg yolk, vanilla, almond extract, rooibos tea, and cold water. Process until dough just comes together.
On a floured surface, divide dough in half and roll each into a two-inch-thick log. Wrap in parchment paper and refrigerate for two hours, up to several days.
When ready to bake, preheat oven to 350ºF. Remove dough from refrigerator and let sit at room temperature for 10 minutes. Slice dough into 1/3-inch- thick rounds.
Place rounds on a parchment lined baking sheet, leaving an inch of space between each cookie. Whisk together remaining egg yolk and 1/2 tablespoon of water. Brush cookies with egg wash. Press each cookie with flat side of a fork to create a diagonal x-shaped grid.
Bake for 15-20 minutes until edges start to become golden. Remove from oven and let cool 8 minutes before transferring to wire rack.