Makes about 65 cookies
260 g superfine flour
30 g dutched cocoa powder, use the best you can afford (I used organic cocoa powder)
250 g butter, very soft
100g icing sugar, sifted
pinch of salt
3 tablespoon lightly beaten egg whites @ room temperature (I used white from one large egg)
Preheat oven to 175C degrees. Line two baking sheets with parchment or use a silpat if you have one or silicon sheet.
Fit a pastry bag with a medium open star pastry tip. (I used Wilton no. 1M to pipe the “W”, no brand nozzle number 854, 853 for the florets)
Sift the flour and cocoa together.
Using the paddle attachment of your stand mixer, whisk with the very soft butter until light and creamy.
Add the sugar and salt and whisk until fully incorporated before adding the egg whites as well.
Add in the flour and cocoa mixture in three additions, stirring only until just incorporated. Do not overmix. From creaming of butter until mixing of flour, it took me 6 minutes to complete.
Spoon about half of the dough into the pastry bag and pipe cookies to your desired shapes and size.
Bake for 10 to 12 minutes until they are just set but are not hard or browned. These sables are meant to be soft and delicate but if you prefer crispier cookies, than bake slightly longer.
Cool on a wire rack.