Gimblettes d'Albi

Name: Gimblettes d'Albi
Total time: 60 min
Yield: Serves 8
Cuisine: Albigeois
Ingredients: 300 g (2½ cups) pastry flour; 3 whole eggs; 100 g (½ cup) granulated sugar; 80 g (3 oz) unsalted butter; 3 tbsp orange blossom water; 1 packet of baking powder (2 tsp); 1 pinch of fleur de sel

Albi gimblettes, ring cookies

⏱ 60 minServes 8Medium210 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

300 g (11 oz)pastry flour (French T45)
3whole eggs
100 g (3½ oz)superfine sugar
80 g (3 oz)unsalted butter
3 tbsporange blossom water
1 packetbaking powder
1 pinchfleur de sel (flaky sea salt)

300 g (11 oz) pastry flour (French T45)
3 whole eggs
100 g (3½ oz) superfine sugar
80 g (3 oz) unsalted butter
3 tbsp orange blossom water
1 packet baking powder
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large bowl (3 L / 3 qt)

1 baking sheet

1 large 4 L (4 qt) saucepan

1 oven

03 — Method

In the large bowl, mix the flour, granulated sugar, baking powder and pinch of fleur de sel, and make a large well.
Crack the eggs into the well, add the softened butter and orange blossom water, and knead into a supple dough.
Roll small ropes of dough and shape into even rings, sealing the ends well, then place on a lightly floured surface.
Drop the rings for a few seconds into a large pot of simmering water, as for pretzels, and drain as soon as they float.
Preheat the oven to 180 °C (350 °F) on convection and place the poached gimblettes on the parchment-lined baking sheet.
Bake 20 min until golden and crisp, then cool completely on a rack before serving.