Gingerbread Sablée Breton

Preparation info
    • Difficulty


Appears in

By Francisco Migoya

Published 2008

  • About


  • 162 g / 5.71 oz all-purpose flour
  • 77 g / 2.72


  1. Preheat a convection oven to 160°C / 325°F.
  2. In the bowl of an electric mixer, mix the flour, confectioners’ sugar, almond flour, spices, the first measure of butter, and salt with the paddle attachment on medium speed until it comes together in a shagg