Breton sablé biscuit dough
Step by step recipe:
- 3 min.
Sieve 250 g flour and 11 g baking powder* together.
Set aside.
*Translator's note: French baking powder is about twice the strength of the UK version. For UK baking powder, 6 level teaspoons would be the equivalent. I have not tried it, but think 4 might do the job. - 3 min.
- 5 min.
Mix on medium speed until evenly mixed. - 5 min.
Add 70 g egg yolk and mix again until evenly mixed. - 5 min.
Tip in the flour + baking powder with 4 g fine (or table) salt.
Knead on slow speed until evenly mixed. Stop as soon as the dough is formed. - 5 min.
Your Breton biscuit dough is ready. Weigh out into pieces of about 12 oz (325 g). Flatten into cakes and wrap in plastic film. Refrigerate overnight before using.
Remarks:
If you simply want to make Breton sablé biscuits, roll out the dough next day to just under half an inch (1 cm) thick and cut out to the size and shape of your choice. Bake at 360°F (180°C) for about 25 minutes.Source:
Home made.Grade this recipe
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