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Le Chaudron recipe
Sablés fantômes au citron
Lemon ghost shortbread cookies
⏱ 50 minServes 20Easy170 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
250 g (9 oz)all-purpose flour
125 g (4 oz)unsalted butter
90 g (3 oz)powdered sugar
1whole egg
1lemon zest
150 g (5 oz)white chocolate
40dark chocolate chips
- 250 g (9 oz) all-purpose flour
- 125 g (4 oz) unsalted butter
- 90 g (3 oz) powdered sugar
- 1 whole egg
- 1 lemon zest
- 150 g (5 oz) white chocolate
- 40 dark chocolate chips
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rub the flour, cold butter and powdered sugar together with your fingertips, then add the egg and lemon zest and gather into a ball without overworking.
- Wrap in plastic and chill 30 min; meanwhile preheat the oven to 170 °C (340 °F) on convection.
- Roll out on a floured surface to ½ cm (¼ in) thick, cut out ghosts and place on the parchment-lined sheet.
- Bake about 12 minutes until barely golden at the edges, then cool completely on a rack.
- Melt the white chocolate over a water bath and coat each cooled ghost smoothly.
- Immediately add two dark chocolate chips to each for eyes, then chill to set before serving.
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