Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Onion cream
How it's done
Dough
Mix the flour, polenta, cheese and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg white, combine quickly to form a soft dough; do not knead. Shape the dough into approx. 30 balls, flatten, place on two baking trays lined with baking paper.
Bake
Approx. 10 mins. per tray in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Onion cream
Heat the butter in a pan, add the onion and ground cloves, cover and cook for approx. 15 mins. Place the onion and cream cheese in a measuring cup, puree. Serve the remainder of the onion cream with the shortbreads.
| Tip: | Sprinkle some clove powder over the sablés. |
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