Breton Salted Butter Sablés Food

BRETON SALTED BUTTER SABLéS

Steps:

• In a large mixing bowl, combine the butter and sugar together until light and fluffy. Stir in the 3 whole eggs, until just incorporated.
• Sift together the flour and salt over the butter/sugar/egg mixture. Combine with a spatula until it all comes together into a soft ball. It is essential to stop mixing as soon as the ingredients are all combined; over-mixing will make the sablés too tough. Wrap the dough in plastic film and chill for 1 hour.
• Pre-heat your oven to 350F (180C) with a rack in the middle.
• Transfer the dough onto a sheet of parchment paper. Lay another sheet of parchment paper on top and roll the dough until it is ½-inch thick (1.27cm). Peel off the top sheet of parchment paper and cut out circles of dough with a 2-inch (5cm) round cookie cutter (scalloped, if you want to stick to the authentic look).
• Transfer the dough circles onto a parchment paper-lined baking sheet. The dough is still quite sticky, you may need a spatula to delicately unpeel the circles.
• In a small bowl, beat the egg yolk with the milk and brush the top of the dough circles with this egg wash. Using a fork, create a crosshatch pattern over the dough circles.
• Bake for 25 minutes, rotating the baking sheet mid-way.
• Transfer the sablés immediately to a cooling rack.

SABLES BRETONS

Steps:

• Pulse butter and sugar in a food processor until well combined and smooth. Add 2 egg yolks and pulse to combine. Add flour and pulse until dough comes together. On a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate at least 2 hours or up to overnight.
• Preheat oven to 350 degrees with rack in top third. On a lightly floured surface, roll out dough to 1/8 inch thick. Using a 2 1/2-inch fluted round cutter, cut out rounds; transfer to parchment-lined baking sheets, spacing 2 inches apart. Reroll scraps once and cut out more rounds, if desired. Using the tines of a fork, press to create a crosshatch pattern. Refrigerate until firm, about 30 minutes.
• In a small bowl, whisk together remaining egg yolk and 1 teaspoon water; use to brush tops and sides of cookies. Bake, rotating sheets halfway through, until golden brown, about 15 minutes. Transfer sheets to wire racks; let cool completely.