Christmas shortbread
Recette proposée par La Grande Épicerie de Paris

dessert 100 g wheat flour T45 or 55 | 45 g icing sugar | 1 pinch of salt | 1 egg yolk | 15 g gingerbread spices | 90 g butter <style type="text/css"> .background-video{ /*background:url(https://www.lagrandeepicerie.com/on/demandware.static/-/Sites-lge-master-catalog/default/dw66fa86e7/images/recette/etapes/recette_brioche-video.png) repeat;*/ background-size: cover; cursor: pointer; } </style> <div class="video-portrait background-video"> <span class="dl-videoname hide">LA GRANDE EPICERIE DE PARIS - Recette Sablés de Noël</span> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/7b6pK7J5Xmc?rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe></div> <div class="step-content"> <span class="content">&nbsp;</span> </div> <!--<div class="play-vid uppercase background-video"> <!<span class="play-btn"></span> </div>--> </div> <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Remove the butter 30 minutes before starting the recipe to soften it.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Preheat the oven to 170&deg;C.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">In a large bowl, mix the flour, sugar, egg yolk, salt and the spices together. <img src="https://www.lagrandeepicerie.com/on/demandware.static/-/Sites-lge-master-catalog/default/dwca968ce9/images/recette/etapes/etape-3-sable.jpg"></span> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Add the butter until a uniform mixture is achieved. </span></div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Refrigerate for 15 minutes </span></div> </li> <li class="step "> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Spread out the shortbread until a thin dough of 5 millimetres thick is obtained </span></div> </li> <li class="step "> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">Cut out some little biscuits using a cutter of the shape of your choice <img src="https://www.lagrandeepicerie.com/on/demandware.static/-/Sites-lge-master-catalog/default/dw5ea80898/images/recette/etapes/etape-7-sables.jpg"></span></div> </li> <li class="step "> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">Place in the over at 170&deg;C for 10 minutes</span></div> </li> <li class="step "> <div class="step-number"><span class="number">9</span></div> <div class="step-content"> <span class="content">Remove from the oven, let stand for a few minutes, then taste.</span></div> </li> </ul> French PT10M PT20M
Difficulty Easy
Preparation 20 minutes
Cooking 10 minutes

Ingredients

Preparation

6 people
100 g wheat flour T45 or 55 | 45 g icing sugar | 1 pinch of salt | 1 egg yolk | 15 g gingerbread spices | 90 g butter
    LA GRANDE EPICERIE DE PARIS - Recette Sablés de Noël
     
    • 1
      Remove the butter 30 minutes before starting the recipe to soften it.
    • 2
      Preheat the oven to 170°C.
    • 3
      In a large bowl, mix the flour, sugar, egg yolk, salt and the spices together.
    • 4
      Add the butter until a uniform mixture is achieved.
    • 5
      Refrigerate for 15 minutes
    • 6
      Spread out the shortbread until a thin dough of 5 millimetres thick is obtained
    • 7
      Cut out some little biscuits using a cutter of the shape of your choice
    • 8
      Place in the over at 170°C for 10 minutes
    • 9
      Remove from the oven, let stand for a few minutes, then taste.

    Products :

    Ginger spice mix

    Terre Exotique
    €6.50
    60 g (108,33 € / kg)

    Ginger spice mix

    Albert Ménès
    €5.00
    70 g (71,43 € / kg)

    Natural fleur de sel

    Terre Exotique
    €7.40
    90 g (82,22 € / kg)

    Gingerbread spice mix

    La Grande Épicerie de Paris
    €2.50
    45 g (55,56 € / kg)

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