Sablés de Fonio de Bamako
Rooted in the markets and home kitchens of Bamako, these shortbread-style cookies celebrate the nutty, delicate character of fonio flour, a beloved Sahel grain. Crisp at the edges and tender within, they pair beautifully with tea or coffee and carry a gentle aroma that feels both traditional and timeless.
Ingredients
- fonio flour
- unsalted butter, softened
- powdered sugar
- 1 egg yolk
- vanilla extract
- fine sea salt
- finely grated lime zest
- (optional) crushed roasted peanuts
- (optional) ground cardamom
Preparation
- In a mixing bowl, cream the unsalted butter with the powdered sugar until pale and fluffy, about 2 to 3 minutes.
- Beat in the egg yolk and vanilla extract, then sprinkle in the fine sea salt and the lime zest. Fold in the fonio flour just until a soft dough forms. If using, gently mix in crushed roasted peanuts and a pinch of cardamom.
- Shape the dough into a log, wrap, and chill until firm, about 30 minutes. Meanwhile, heat the oven to 170°C and line a baking sheet with parchment.
- Slice the log into coins and arrange on the sheet, spacing slightly. Bake until edges are lightly golden, about 12 to 15 minutes. Let the cookies rest on the sheet briefly before transferring to a rack to cool completely.
How to enjoy
Serve with mint tea or strong coffee. The gentle grain-forward aroma of fonio flour shines when the cookies are cooled, making them perfect for an afternoon pause or a simple dessert tray.
Tips and variations
- For a bright aroma, add the lime zest at the end and avoid overmixing.
- A delicate pinch of extra fine sea salt on top before baking enhances contrast.
- Roll the chilled dough log in finely crushed roasted peanuts for a crunchy edge.
- Add a whisper of cardamom for a warm, floral note that complements fonio flour.