Today we are baking Pierre Hermé´s Black Olive Sablés - Sablés aux Olives Noires Pierre Hermé for the French Fridays with Dorie group.
This unusual appetizer-style savory cookie consists of but a few ingredients namely one hard-boiled egg yolk (jaune d´oeuf bouilli), plain flour (farine), potato starch (fécule de pommes des terres), 215 grams unsalted butter (beurre non salé), some fruity olive oil (huile d´olive au fruité vert), powdered sugar (sucre glace) and oil-cured black olives (olives noires á l´huile).
I am no stranger to adding grated or mashed hard-boiled egg yolks to sweet or savory cookie and cracker doughs. I have prepared many absolutely delicious butter cookies (Butterkekse), spritz cookies (Spritzgebäck) and cheese crackers (Käsegebäck) with this traditional ingredient and all I can say is that the dough always turns out wonderful and very tender.
The dough for these fabulous sablés came together like a charm, it rolled out beautifully after only a two-hour chill in the fridge (not overnight) and the cookies held their shape when baked. And best of all, the kids devoured them! So glad to have some open-minded and adventurous taste testers at home. The cookies had a fabulous texture when baked, they were light and tender. And they tasted sweet yet salty from the black olives. Delightful!
This very French savory shortbread-style cookie would be perfect whenever you have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. You could make the dough, wrap it well and then leave it in the fridge for up to three days before slicing and baking. All you have to do when guests arrive is to remember to let the dough sit out on a kitchen counter just long enough to get the fridge-chill off the dough before slicing or cutting into different shapes and baking.
To see what the other members of the French Fridays with Dorie group thought of these delicious savory bites, please do click here.