Brittany sablés

Preparation info
  • Makes about

    36

    • Difficulty

      Medium

Appears in
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This is a French equivalent of shortbread, rich and crumbly.

Ingredients

  • 300 g plain flour
  • 1 tablespoon baking powder
  • ½ teaspoon

Method

Sift the flour with the baking powder and salt. Using an electric mixer fitted with the dough hook cream the butter with the sugar until pale and fluffy. Add the egg yolks and beat them in, then add the flour and mix just until it comes together into a soft dough. Take care not to overmix or knead.

Cover the bowl and put into the fridge. Leave the dough to rest for at least 1 hour to fi