Sablés au beurre

Ingrédients

• 2 cups all-purpose flour (250g)
• 1/2 teaspoon baking powder (3g)
• 1/4 teaspoon fine sea salt
• 1 cup salted European style butter (~85% fat butter, see recipe note #1)
• 2/3 cup granulated sugar (130g)
• 1 large egg yolk
• 1/4 cup demerara sugar (55g, see recipe note #2)

Préparation

1. 1

   Sift flour, baking powder and salt into a medium bowl. Set aside.

2. 2

   In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg yolk and mix until combined. Add dry ingredients and mix until combined.

3. 3

   Shape dough into a ball and transfer to a lightly floured work surface (see recipe note #3). Divide dough in half with bench scraper or sharp knife. Roll each half into a 1 1/2-inch diameter log. Brush off excess flour.

4. 4

   Sprinkle demerara sugar onto a sheet of parchment paper. Roll each dough log in sugar until well coated. Wrap each log tightly in plastic wrap and refrigerate for 1 hour or more.

5. 5

   When you're ready to bake the cookies, preheat oven to 325˚F and line 2 baking sheets with parchment paper.

6. 6

   Slice each dough log into 1/4-inch thick rounds and place on prepared baking sheets at least 1-inch apart. Bake 18 minutes or until golden brown on the bottom and edges. Remove from oven and let cool slightly (about 5 minutes) before transferring to cooling rack.

7. 7

   Store cooled cookies in an airtight container at room temperature.