Sables

200g plain flour
80g icing sugar
pinch salt
3 egg yolks
130g unsalted butter, cold & diced
1/2 tsp vanilla
1 egg beaten, to glaze

Mix the flour, sugar and butter to a ‘fine sand’ then add the egg yolks to make a firm dough. chill for 15 mins in the fridge.

Roll out to 5mm thick, and cut to rounds with a fluted cutter. place on a baking sheet and brush with egg. chill for 15 mins. brush again and nake at 180˚c for12 mins

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.