Sablé Breton
Servings: 12
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 125 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 16 g |
| fibre | trace |
| chol | 47 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 6% |
| folate | 14% |
-
2 egg yolks
1/3 cup (75 mL) granulated sugar
Half vanilla bean (or 1/2 tsp/ Half vanilla)
1-1/4 cups (300 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) unsalted butter, softened
Preparation:
Line rimless baking sheet with parchment paper; set aside.
In large bowl, vigorously whisk egg yolks with sugar. Slit vanilla bean; scrape seeds into egg mixture.
In separate bowl, whisk together flour, baking powder and salt. Add butter and stir until crumbly. Add egg mixture, stirring just until combined. Press into disc. Wrap and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out dough to generous 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) fluted cutter, cut out rounds. Place, 1 inch (2.5 cm) apart, on prepared pan.
Bake in centre of 350°F (180°C) oven until light golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 2 weeks.)
In large bowl, vigorously whisk egg yolks with sugar. Slit vanilla bean; scrape seeds into egg mixture.
In separate bowl, whisk together flour, baking powder and salt. Add butter and stir until crumbly. Add egg mixture, stirring just until combined. Press into disc. Wrap and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out dough to generous 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) fluted cutter, cut out rounds. Place, 1 inch (2.5 cm) apart, on prepared pan.
Bake in centre of 350°F (180°C) oven until light golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 2 weeks.)
Source
Canadian Living Magazine: October 2007
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