Pâte Sablée

In the same family as pâte sucrée, pâte sablée is a degree more friable, and, due to the inclusion of baking powder, slightly lighter and easier to break with the teeth. This texture makes it function on its own (for instance, as shortbread biscuits) or as a base for petits fours. The word sablée translates as “sandy,” which refers to the sandy texture of the flour once the fat is rubbed into it (sablage).