Introduction

Sablé cookies with salted Sakura cherry blossom flowers offer a delicate balance of buttery sweetness and floral saltiness. These tender French-style shortbread cookies are beautifully decorated with edible cherry blossoms, making them perfect for a special tea time treat.

Three round, light beige cookies with a slightly rough texture on the edges sit neatly on a white rectangular tray with a speckled gray inner surface. Each cookie is topped with a small, delicate pink flower with dark stems centered on the smooth, flat surface of the cookie. The tray rests on a white marbled textured surface with a burlap cloth partially visible beneath the tray. A speckled ceramic cup filled with dark coffee is seen in the background, along with a soft pink cloth, adding a cozy and warm feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

90 g unsalted butter (at room temperature)
45 g sugar
1 egg yolk (large egg’s about 12g)
130 g plain flour
15 g salted cherry blossom flower
Granule sugar to coat

Instructions

Step 1: Gently remove the cherry blossom flowers from the packet and soak them in a bowl of water for 30 minutes.
Step 2: Drain the flowers, pat them dry with kitchen paper, and remove excess water completely.
Step 3: Pick 16 whole flowers and trim the stems if they are too long, but don’t discard the trimmings.
Step 4: Finely chop the leftover flowers and stems and set them aside.
Step 5: Ensure the butter is softened to room temperature.
Step 6: Sift the plain flour and set aside.
Step 7: Place the softened butter and sugar in a stand mixer and beat until creamy.
Step 8: Add the egg yolk to the mixer and combine thoroughly.
Step 9: Mix in the finely chopped salted cherry blossom flowers.
Step 10: Switch to a flat coated beater (or use a spatula) and gradually add the sifted flour until combined into a dough.
Step 11: Turn the dough out onto cling wrap and roll it into a cylinder about 4 cm in diameter.
Step 12: Refrigerate the dough for at least 60 minutes to firm up.
Step 13: Preheat the oven to 180°C (356°F).
Step 14: Remove the cling wrap and roll the dough in granule sugar to coat the surface evenly.
Step 15: Slice the dough into 7 mm (0.3 inch) thick rounds and place them on a lined baking tray.
Step 16: Gently press one salted cherry blossom flower onto each cookie.
Step 17: Bake the cookies in the preheated oven for 15 minutes until lightly golden.
Step 18: Transfer cookies to a wire rack to cool completely before serving.

Tips & Variations

Use salted Sakura cherry blossoms for authentic flavor, but you can substitute with lightly salted edible flowers if unavailable.
Chilling the dough well helps maintain the cookie shape and enhances texture.
For added flavor, try folding in a teaspoon of finely ground roasted rice powder into the flour.
Coating the dough with granule sugar adds a lovely crunchy contrast to the tender cookie.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep their crispiness, avoid refrigeration. If softening occurs, reheat gently in a low oven for a few minutes before serving.

How to Serve

The image shows a black metal cooling rack with twelve round cookies arranged in three rows. Each cookie has a pale golden color and a sugar-coated edge, topped with a single small pink flower with a dark thin stem in the center. The rack is placed on a white marbled textured surface with a light pink cloth slightly visible in the corner. The cookies look soft with a slightly crumbly texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cherry blossoms instead of salted ones?

Salted cherry blossoms provide a unique savory contrast that balances the sweetness. Using regular cherry blossoms may not offer the same depth of flavor, and they should be prepared carefully to ensure they are safe and edible.

How do I know when the cookies are done baking?

The cookies should be lightly golden around the edges but remain pale on the top. They will firm up further as they cool, so avoid overbaking to maintain a tender texture.