Recette proposée par La Grande Épicerie de Paris
Preparation 20 minutes
Cooking 10 minutes
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
1Remove the butter 30 minutes before starting the recipe to soften it.
2Preheat the oven to 170°C.
3In a large bowl, mix the flour, sugar, egg yolk, salt and the spices together.4Add the butter until a uniform mixture is achieved.5Refrigerate for 15 minutes6Spread out the shortbread until a thin dough of 5 millimetres thick is obtained7Cut out some little biscuits using a cutter of the shape of your choice8Place in the over at 170°C for 10 minutes9Remove from the oven, let stand for a few minutes, then taste.