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Sablée Breton
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| 120g (1⁄2 cup) | unsalted butter |
| 150g (3⁄4 cup) | granulated sugar |
| 60g (3 large) | pasteurized egg yolks |
| 5g (1 teaspoon) | dark rum |
| 1g (1⁄4 teaspoon) | salt |
| 4g (1 teaspoon) | baking powder |
| 200g (2 cups) | all purpose flour |
| 1 | egg yolk, lightly beaten, for egg wash |
1. Cream together butter, sugar. Slowly add egg yolks, followed by the rum scraping down the bowl.
2. Add flour, salt and baking powder, mixing just until combined. Flatten dough into a rectangle and chill for
one hour.
3. Pre-heat oven to 160oC/325oF. Roll dough to a thickness of 1⁄4 inch. Cut the dough into 8 strips measuring 1
1⁄2 inches by 4 inches. Transfer the strips to a parchment-lined sheet pan and gently brush with the beaten egg
yolk. Bake for 12-15 minutes, or until golden brown. Allow to cool.
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