Sable Breton

December 31, 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 Type 405
100% 75g Cereals Premix
2.6% 2g Double Action Baking Powder

METHOD

  1. Mix egg yolk and dark rum (A) evenly, do not incorporate air into mixture.
  2. Once mixture is even and smooth, sieve in icing sugar(B), and combine until smooth.
  3. Fold in salt and butter (C) with spatula. Press out air bubbles. Mixture is smooth and shiny.
  4. Sieve ingredients D and fold into mixture until smooth. Press out air bubbles again.
  5. Wrap dough in cling wrap, and chill in fridge for 20 min to firm up.
  6. Roll out dough with baking paper to 1 cm thickness evenly, freeze to harden for 1 hour.
  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 min.
  9. After first coat dried up, egg wash one more time, and scrap fork pattern on cookie surface.
  10. Place steel rings (6.5cm or 2.5 inches in diameter) over the biscuits to hold the biscuit from spreading, bake at 160 ̊C for 30 mins.
  11. After 30 min of baking, remove steel rings and put cookies back into the oven to bake for another 5 min, and voila!

Sablebreton