The sable dough is a pastry dough called in this way because the initial compound is worked up to be "sandy" and then become compact and very friabile.La sablè pasta cooking has a high percentage of butter and is particularly suitable for the preparation biscuits and pastries, I have adored and more 'later I'll show you how I used, wait;).
- Ingredients for a stamp by 24 cm:
- 250 grams of flour 00
- 150 g butter
- 1 pinch of salt
- 1 lemon peel
- 45 grams of egg yolks
- 100 grams of powdered sugar
How to Make Pasta sablè
Put in a bowl the flour, make a well in the center and put the softened butter cut into sheets
Knead until a sandblasted effect
Add the egg yolks and continue to work
Finally together the powdered sugar and lemon zest finely ..
Knead until smooth and will be pressing with a finger in the dough you will notice that it is soft and smooth.
Let stand in the refrigerator at least two hours before using the sable dough.