SABLE RECIPE

   When I was in Paris my daughter who was 3 years old, like this sable very very much.Our house was on a famous patisserie so it was easy to find it.

  It is a fragile dough and a little hard to work with.Besides it melts in the mouth like no other dough.

   If well wrapped, it will keep perfectly in the refrigerator for up to a week ,or up to 3 months in the freezer.

   I adapted sable from 'Michel Roux' pastry who is one of  the top chef for me:)





ingredients:
1 - 1/4 cups  (250 gr) all-purpose flour
1 cup (200 gr)butter (cut into small pieces and slightly softened)
1 cup (100 gr) confectioners' sugar , (sifted)
pinch of salt
2 medium egg yolks

Preparation:
1- Heap the flour on the counter and make a well.Put in the butter, confectioners' sugar, salt and egg yolks.With your fingertips , mix and cream them all.

2- Little by little draw  the flour into the center and work the mixture delicately with your fingers until you have a homogeneous dough.

3- Using the palm of your hand push the dough away from you 3 or 4 times until it is completely smooth.Roll it into a ball, wrap in a plastic wrap and refrigerate for 1 hour.

4- Preheat the oven to 180 C.Then roll out the dough on a lightly floured counter to a 2 mm thickness and cut out circles using a plate or a cutter.Bake the sables for 10-15 minutes.