- 200 gr (1 cup + 1/4 cup) all purpose flour
- 100 gr (1/3 cup) granulated sugar
- 125 gr (1 stick + 1 tablespoon) salted butter at room temperature (in small pieces)
- 1 egg
Directions In a small bowl, sift the flour and the sugar together. Add the butter. Press the dough with the palm of your hand until the butter is incorporated. Add the egg. Using the paddle attachment, beat together until you get a smooth dough. On a floured work surface, roll out the dough to a little under 4 mm (1/6″) in thickness. Roll the dough into a log. Cover with a plastic wrap and transfer to refrigerator for about 30 minutes until chilled. Place the chilled dough on a lightly floured work surface. Preheat oven to 180 degree C., 350 degree F. Line 2 baking sheet with parchment paper. Press the stamp “Petits sablés de Paris” and cut out the biscuits using a cookie cutter or a glass. Bake for 13 minutes. Transfer to a wire rack to cool. Enjoy! Sources : Sablés maison- sucrés & salés by Ilona Chovancova