Tender round shortcrust pastry biscuits: a recipe of French origin.
Ingredients for approximately 70/75 sablé biscuits
- 400 g of Arifa organic flour
- 250g cream butter
- 120 granulated sugar
- a pinch of salt
- 1 tablespoon homemade vanilla extract
- granulated sugar to taste for rolling out the pastry
Preparation
on the pastry board put the flour in a fountain shape, the sugar, the vanilla extract, the salt and the butter cut into cubes. Knead very well to combine all the ingredients.
given the amount of butter, the dough will be quite soft and difficult to work with, so once kneaded, wrap it in cling film and transfer it to the fridge for half an hour.
take the dough and form cylinders with a diameter of 4 cm and put them back wrapped in cling film in the refrigerator for 3 hours.
after the time has elapsed, take the cylinders, pass them in granulated sugar, cut them into 2 cm thick discs and place them on a baking tray and cook in the oven already at 200° for 12 minutes. I, being a glutton, passed them in granulated sugar after cutting them… try it!
After taking them out of the oven, transfer the biscuits to a wire rack, as the hot baking tray will inevitably prolong the cooking process.
Ready to be devoured! ..so see you next time for the presentation of the variations!
