Sablés

Ingredients for 1 servings:

• 175 g butter, room temperature
• 50 g powdered sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g flour
• 1 tsp, leveled baking powder

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Fine Swiss pastries – enough for about 40 pieces

Cream together softened butter, powdered sugar, and vanilla sugar until fluffy, then add salt. Combine the flour and baking powder and gradually add to the mixture. Quickly shape the dough into a log approximately 4-5 cm in diameter, wrap in aluminum foil, and refrigerate for at least 1 hour. Use a knife to cut out cookies approximately 4-5 mm thick, place them on a greased baking sheet, and refrigerate for another 15 minutes before baking. Bake the cookies in the center of the oven at 175°C (convection oven) for approximately 15 minutes until light golden. Tip: For chocolate sablés, add 4 tablespoons of cocoa powder before adding the flour. For almond sablés, stir in 75 g of peeled and ground almonds before adding the flour, and for raisin sablés, fold in 75 g of raisins last.