Pate Sablee means “sandy dough” and cookie tarts etc, it’s a great dough as it’s firm to hold but soft to eat.
500 grams of plain flour
A pinch of fine salt
350 grams of cold from the fridge unsalted butter, cubed
1 egg yoke
12 grams of a whole egg - yes I am not kidding…
200 grams of sifted icing sugar
Vanilla bean seeds from 1 split vanilla bean
On a clean surface, pop all the dry ingredient together and rub between your fingers until no lumps of butter are left - or be lazy like to and throw it into a food processor and blitz it.
Make a well in the centre and add in the wet ingredients and knead until smooth - or shove it all into the food processor and let it go until a ball forms.
Wrap the entire lot into a ball in cling wrap and leave it to chill in the fridge for a couple of hours.
To bake, this depends on the project - for cookies - 10 to 12 mins at 175 degrees celcius as a guide - I don’t let more than the edges get slight brown to retain the pleasurable eating of this awesome cookie!
You can freeze any unused dough for up to 3 months or do what I do and eat the raw cookie dough… so good!!!