Sea Salt Sablé
280 g (1 cup + 3 ½ tablespoons) unsalted butter, at room temperature
100 g (1/2 cup) granulated sugar
50 g (1/3 cup + 1 tablespoon) confectioner’s sugar
2 teaspoons of fleur de sel
1 egg yolk
seeds from a vanilla bean pod
315 g (2 ½ cups) all-purpose flour
1 egg white, lightly whisked for brushing
70 g granulated sugar (1/3 cup), for rolling
fleur de sel, for finishing
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and fleur de sel on medium speed until pale and creamy, three to five minutes. Add in the yolk, beat until combined, then beat in the vanilla seeds. Pause mixing to scrape down the bottom and sides of the bowl. Set the speed to low and tip in the flour. Beat until a soft dough has just come together.
Scrape onto a sheet of plastic wrap, then with a gentle touch, shape into a taut log that’s about 5-cm’s (2-inches) wide. Chill until firm enough to slice.
When you’re ready to bake, adjust racks in the lower and upper thirds of the oven. Pre-heat to 180 C (350 F). Line two large sheets with parchment paper.
Un-wrap the dough and set it onto a cutting board. Using a pastry brush, coat with a thin layer of egg white, then roll it in the sugar, pressing as needed, to coat. Slice into 1.3-cm (½-inch) thick circles, rolling the log as you go to ensure it is kept as round as possible. Divide between the sheets, leaving a few inches apart for spreading. Sprinkle with fleur de sel.
Bake for 16 to 18 minutes, rotating halfway through, until the edges of the sablé are golden and crisp. Let stand for a few minutes, before transferring off the sheet and onto a wire rack to cool completely, before serving.
