A moreish, French shortbread recipe based on the classic from Lionel Poilâne. Founder of Poilâne Bakery, Lionel and now his daughter Appolonia, are one of the pillars of modem baking responsible for a revival of traditional methods. Aptly named Punitions (Punished), you can never have one of these! I have given brands with the ingredients but feel free to use alternatives.
Makes 24 (roughly)
- 2 Free-range/Organic Eggs
- 175g Caster Sugar (Billingtons)
- 250g Room-temperature Unsalted Organic Butter
- 500g Wholemeal Dark Rye (Doves/Shipton Mill)
- Pinch of Salt
In a bowl combine eggs and sugar using a handheld mixer or whisk. Beat until frothy.
Add the butter and beat until just incorporated, about 1 minute.
In a separate bowl, combine rye flour and salt, and whisk to evenly distribute the salt.
Add half of the flour and salt mixture to the egg mixture, and bring together with a rubber
spatula. Then add the rest of the flour and salt mixture, and bring together.
Using the whisk or handheld mixer, mix until the flour is fully incorporated and the dough has
the consistency of wet sand, scraping down the sides of the bowl with a rubber spatula about
halfway through mixing. Overmixing will result in tough cookies, so be sure to only mix the
dough until the four has disappeared.
Wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 180 degrees Celsius.
Remove the dough from the fridge and on a clean counter bring the dough together into a
disk about 1½ inches thick. Use your palms to shape the edges of the disk into a square. If
the dough is sticky you can refrigerate it.
At this point you can store plastic-wrapped sablé dough in the freezer for up to 3 months
Lightly flour a work surface and rolling pin. Roll out the dough to about ¼ inch thickness.
Flour a cookie cutter (any shape!) and line a baking sheet with parchment paper. Cut out
cookies as close to one another as possible to avoid re-rolling the dough multiple times,
which overworks the butter. Transfer the cutout cookies to the parchment-lined baking
Bake until deep golden brown, 12-15 minutes. Let cool on the baking sheet until cool
enough to touch. Store in an airtight container in a dry, cool place for up to 3 months.