I had some lack of ideas today in the kitchen and made a simple sable breton recipe that i baked and added some condiments... I made to varieties and you can see the second one in the upcoming recipe. This salty sweet cookie is seriously addictive!
Sable
Butter 250g
Sugar 200g
Egg yolk 100g (approx 5 egg yolks)
Flour 325g
Salt 3.75g
Baking powder 15g
Vanilla bean 1pc
Mix butter and sugar smooth with a paddle. Add egg yolk and vanilla while mixing on low speed. Sieve together flour, salt and B.powder and add all at the same time. Mix together until combined, do not overmix. Place in chiller 30min and pin out the dough to 3mm thick. Cut out small rounds and freeze a few minutes (if you have space and time) bake at 180c for approx 10min. The breton should not be brown, slightly light light golden. Cool down and clean the edges with a zester if required.
Tip: If you have a silicon mold with flat base you can place the cookies in it for a perfect round cookie.
Raspberry jelly
Raspberry puree 60g
Water 40g
Freeze veggie gel 10g (or pectin NH)
Bring to boil and pour onto a tray covered in cling film and freeze. Cut out rounds that fit on the sable.
Garnish however you prefer!
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