Sables


Recipe from Chef Rocco Lugrine

Ingredient

 

Grams

 

Ounces

 

Procedure

Butter
Powdered sugar
Egg yolks
All-purpose flour
Salt
Vanilla extract

 

330
170
70
425
3
5

 

7.9
12.3
8.1
4.2
0.2
2.3

 
  1. Using the paddle attachment, cream together the butter and sifted powdered sugar until smooth.
  2. Add sifted flour and salt. Mix until sandy looking.
  3. Pour in egg yolks and vanilla extract & mix until smooth.
  4. Rest dough in the refrigerator for 1 hour or until cold.
  5. Roll Dough on Roulpat® to 1/8" thick. Cut desired shapes.
  6. Bake onto Silpain® at 325F/160C for 10-12 minutes or golden brown.

They can be served alone or sandwiched with jam.

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