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Sablée Pastry
- Difficulty
Easy
By Greg Doyle, Grant King and Katrina Kanetani
Published 2008
Ingredients
400 g 14 oz 200 g 7
Method
In the bowl of a mixer with the paddle attachment, cream the butter and icing sugar until pale. Turn the mixer to the lowest speed, add the egg yolks and mix. Add the flour and salt and mix just until the dough comes together. Turn the dough out onto
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