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Sablée Breton
Preparation info
- Makes
2 lb
dough (six 6-in/15-cm circles) - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Sugar |
Method
- In the bowl of a mixer, combine the sugar and orange zest. Stir to combine. Add the butter and cream with a paddle attachment on medium speed until light and aerated, about 5 minutes.
- On low speed, gradually add the yolks and mix until smooth.
- Sift the flour, baking powder, and salt and add to the wet mixture. Mix on low speed until the dough just com
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