THERMOMIX ® RECIPE

1 French Butter Biscuits - Sables

Recipe's preparation

Sables

Place cubed butter and sugar into the TM bowl & insert the butterfly whisk. Chop until light and fluffy 2-3 minutes speed 4. Add the 2 eggs one at a time and vanilla extract while the blades & butterfly whisk are still moving for 1 min on speed 4.

Add the flour, baking powder and salt to the butter mixture 40 secs on "Dough mode" . Do not over mix the dough.

Transfer the dough to a lightly floured thermomat, divide the dough into 4 balls.  Wrap each in plastic wrap and refrigerate until firm - at least an hour. 

Preheat oven to 175 degrees and place rack in the center of the oven.  Line two baking sheets with baking paper and set aside.

Remove one portion of the dough from the refrigerator and place on a lightly floured work surface.  Roll out the dough until it is 1 cm thick.  Using a lightly floured 5 cm round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet.  Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough. Repeat with the reamaining balls of dough

Meanwhile, in a small bowl, whisk the egg with the water for the egg wash.  Remove the cookies from the refrigerator and brush the tops with the egg wash.  Then, with the tines of a fork or use the end of a toothpick, make a crisscross pattern on the top of each cookie.  Bake cookies in the preheated oven for about 12 -14 minutes(depending on size of cookie) or until golden brown around the edges. 

Cool cookies on wire rack. Store in an airtight container for up to a week.