Le Sablé Breton

Serves : 20 cookies

Preparation : 30 minutes

Cooking : 15 minutes

Wait : 1 hour

Ingredients

For the dough
7 ¾ oz of white flour T45
4.9 oz of semi-salted butter
4.6 oz of brown sugar to add a crispy, caramelized touch, or muscovado sugar, for a more pronounced and distinctive flavor
2.1 oz of egg yolks Be careful not to add any egg whites—it's the yolks that give it its crispiness
1 baking powder
1/2 vanilla or, if vanilla extract isn't available, vanilla flavoring, which is cheaper than pure vanilla, or vanilla pulp.

Kitchen utensils
plastic wrap food
1 mixing bowl
1 cookie cutter for cookies with a diameter of 3 or 4 cm
1 baking mat
1 pastry horn or…
1 Maryse

Instructions

Combine the butter and sugar in a mixing bowl.
Once well combined, add the egg yolk and whisk until pale, stirring thoroughly with a whisk.

Next, add the vanilla, flour, and baking powder, and mix well.
The resulting batter will be quite thick and sticky—this is normal.

Spread a large sheet of plastic wrap on the countertop, and using a spatula or a marisette, pour the contents of the mixing bowl onto it.
Roll the plastic into a log shape, about 3 or 4 cm in diameter, tie or secure both ends, and let it rest in the fridge for an hour.

Once the dough has rested, preheat your oven to 180°C.
Cut the dough roll into slices about 5–7 mm thick, and place them in the cups of your cookie sheet.

Bake at 180°C for 15 minutes.