Sablés bretons

Instructions

• 1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioner sugar together on low speed until smooth.
• 2. Add kosher salt and coffee powder (optional) and mix well.
• 3. Sift together ingredients A (plain flour, rice flour and almond powder) in a small bowl, then stir it all into the creamed butter mixture from #1-2 until it’s completely incorporated, using a silicone spatula.
• 4. Pat the dough into a rectangle about 5cm thick, wrap in plastic, and chill for about 1 hour.
• 5. Transfer the dough to a lightly floured surface and roll the dough out. To prevent it from sticking everywhere, I keep it between 2 sheets of baking paper (or saran wrap) and roll until it's 1~1.5cm thick. Cut circles in the dough with your tart or cake rings. Leave the cookies in the rings and place on your baking tray lined with baking paper.
• 6. Pre-heat the oven to 170℃ degree. Beat the egg in a small bowl and brush the top of each cookie with the egg wash. Then with a fork (or edge of a knife), make a "cross hatch" pattern on the top of each cookie.
• 7. Bake for about 20 minutes. Leave it to cool on a wire rack.