Sable Breton

January 25, 2021 | Chef Oliver Lim

 INGREDIENTS

 

A         33%    25g     Egg Yolk

            13%    10g     Dark Rum

B         93%    70g     Icing Sugar

C         1.3%   1g       Salt

            160%  120g   Softened Butter

D         100%  75g     German Cake Flour

            100%  75g     Cereals Premix

            2.6%   2g       Double Action Baking Powder

Method

  1. Combine ingredients A. Whisk evenly, do not incorporate air into mixture.
  2. Once mixture is even and smooth, sieve in Icing Sugar, and whisk until smooth.
  3. Fold in Ingredient C with spatula. Press out air bubbles until mixture is smooth and shiny.
  4. Sieve ingredient D and fold until smooth. Press out air bubbles.
  5. Wrap dough in cling wrap, and chill in fridge for 20 mins to firm up.
  6. Roll out dough with baking paper 1 cm thick evenly, place in freezer to harden for 1 hr.
  7. Use cookie cutter (6cm diameter) to cut into rounds.
  8. Place cookies onto baking tray with baking paper, egg wash with egg yolk and place in fridge to dry up egg wash for 20 mins.
  9. After 20 mins, egg wash one more time, and scrap pattern with fork.
  10. Place steel rings (6.5cm or 2.5 inches in diameter) over the biscuits to hold the biscuit from spreading, bake at 160 degrees Celsius for 30 mins.
  11. After 30 mins of baking, remove steel rings and put cookies back into the oven to bake for another 5 mins, and voila!

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Sable Breton