Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

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Pierre Herme's Olive Sable Cookies (Sablés aux olives noires)

I baked. Yes, baked. And the result didn't suck.  As a matter of fact, these cookies turned out to be great! 

I found this recipe and was intrigued by the combination of shortbread (hello, fat+sugar+carbs=bliss) combined with brininess from olives. These cookies rock as pre-dinner nibbles for a few reasons:  They're sweet and salty at the same time.  They're a surprise when you bite into them (pleasantly so). They're easy to make as proven by the fact that *I* made them successfully. Enjoy!

Special thanks to my Little Mao Mao (Kairu Yao) for the photo.

Sablés aux olives noires

makes 60 biscuits 


one egg

400g (14 oz) high-quality salted butter, at room temperature

150ml (5 fl. oz) fruity olive oil

220g (7 3/4 oz)icing sugar

500g (17.5 oz) flour

100g (3.5 oz) potato starch

140g (4.9 oz) black olives


  1. Boil the egg until hard: ten minutes or so. Once cooked, discard the shell and white and keep the yolk aside.
  2. With a sharp knife, roughly cut the olives.
  3. Mix the butter, olive oil, sugar and grated cooked egg yolk. Quickly fold in the flour and starch, and mix until the dough comes together.
  4. Roll the dough between two sheets of baking paper, until 6mm thick and chill overnight.
  5. The next day, preheat the oven to 160°C (320°F). Use a 55mm round cookie-cutter to form small disks of dough. Arrange disks into a muffin tin (you’ll have to bake it in several batches, unless you have a 60-bun muffin tin).
  6. Bake in the preheated oven for 18-20 minutes. Allow to cool and unmould.
  7. These sablés keep well in an airtight tin for 6 weeks.
  8. NOTE: An easier alternate to steps 5-7 is to roll the dough into logs about 1" in diameter and slice about 1/4" thick. Place the discs onto a parchment lined cookie sheet and bake in the preheated oven for the same amount of time as outlined above.

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Reader Comments (3)

These sound absolutely divine...and would never keep around this house for 6 weeks.

Now, confessions of a lazy baker...is there a reason why this dough could not be formed into a log and sliced instead of rolled and cut?

Why bake in a muffin tin instead of on a baking sheet? Does the dough spread too much?

May 12, 2011 | Unregistered CommenterJudy


You're absolutely right. The second time I made these I did the log/slice method and they came out perfectly. (Actually, the photo attached to this post is of cookies made using this version.) I forgot to add that in the original post. I've modified the instructions accordingly.

Thanks for the question/reminder.


May 13, 2011 | Registered CommenterMarc

I too, am an admitted baketard and these look fantastic. I love adding olives as an unconventional counterpart to sweet items :)

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