Sandbread: the best recipe

Method

1. 1

   Sabler (as its name suggests) in the hands flour and butter cut into small cubes. When the butter is completely 'absorbed' by the flour, add the icing sugar (it's better than sugar powder: your dough will be less brittle so much more melted).

2. 2

   Add the egg yolk and cold water, then a pinch of salt. Mix to combine all the ingredients and as soon as you see that the dough forms stop mixing otherwise it will become too elastic. Put it all together on film paper and pack. Cool in the refrigerator for 30 minutes to make the butter firm.

3. 3

   You're finally ready to use your sanded dough. Use very little flour to spread, your dough will only be better, because less dry.

4. 4

   Tip: if you want to make a pie whose fruits do not cook: spread the dough, place it in a buttered mould (not floured) place in a piece of sulfurized paper cut with weights in it and bake in the oven at 180°c (thermostat 6) for about 15 minutes (see colouring).

5. 5

   Then remove the paper with the weights and pass a bit of whole egg beaten or yellow dilute with a little water with a brush on the inside of the cooked dough (bottom and side).

6. 6

   Return to the oven for 5 minutes, cooking egg will waterproof your dough bottom and you will keep it longer with the filling you place in.

Nutrition

calories

450 kcal

fatContent

24 g

fiberContent

2 g

sugarContent

12 g

sodiumContent

150 mg

proteinContent

6 g

cholesterolContent

60 mg

carbohydrateContent

52 g

saturatedFatContent

16 g

unsaturatedFatContent

7 g

Indicative values from the source, for the original recipe.

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