Pâte sablée

Pâte sablée

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
140g unsalted butter, room temperature
100g caster sugar
1 egg
260g plain
4g salt
2g baking powder

Method

  1. Using an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and mix until well combined. Add the flour, salt and baking powder and mix just until the dough comes together, then shape into a round. Cover in plastic wrap and rest for 20 minutes in the fridge.
  2. Preheat the oven to 180°C. Line a baking tray with baking paper. Roll out the dough on a floured work surface to a 5 mm thickness. Roll the dough over the rolling pin and carefully transfer to the baking tray. Bake for 15 to 20 minutes until golden. Remove from the oven and leave to cool. Cut the pastry into 1 cm squares and store in an airtight container for up to 1 week.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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