Classic Sablés Cookies (SABLÉS CLASSIQUES)
Traditional buttery, crisp cookies, sliced into triangles for serving.
Ingredients
all-purpose flour
175 g
salt
a pinch
cold butter (cut into cubes)
115 g
superfine powdered sugar (extra needed for dusting)
50 g
Instructions
1
Preheat the oven
Preheat the oven to 160°C (th. 5). Grease a baking sheet or line with parchment paper.
2
Mix the flour and butter
In a large bowl, combine the flour and salt. Add the butter cubes and stir with a spatula to coat the butter with flour. Rub the mixture with your fingers until it looks like fine breadcrumbs. Add the sugar.
3
Form into a dough
Lightly knead the dough on a lightly floured work surface for a few seconds until smooth. Wrap in plastic wrap and refrigerate until firm.
4
Shape
Roll the dough out to 1 cm thick, forming a 15 cm diameter disc. Transfer to the prepared baking sheet.
5
Mark and chill
Mark eight equal divisions on top, then prick with a fork to allow steam to escape and prevent the center from puffing up. Refrigerate for 1 hour.
6
Baking
Dust evenly with a little powdered sugar. Bake for about 35 minutes, until the surface is a pale straw color.
7
Cooling
Let sit on the baking sheet for 5 minutes, then transfer to a wire rack.
