Step 1

Take the butter out of the fridge at least 30 minutes before starting the recipe and pre-cut it into small cubes. The butter needs to be very soft, but not melted.

Step 2

Seperate your Egg Yolks and Whites. Keep the Egg Whites in the fridge for another recipe.

Step 3

In a large mixing bowl, whisk together the Egg Yolks and Icing Sugar for a couple of minutes or until smooth and pale.

Step 4

Add the very soft Salted Butter and whisk (or mix with a stiff spatula) until you get a thick, soft mixture.

Step 5

Sift in the Flour and Baking Powder. Work the dough with a stiff spatula or by hands to combine all the ingredients until you get a smooth cookie dough.

Step 6

Transfer the dough between two sheets of baking paper and roll it with a rolling pin to be about 6 mm (1/4 inch) thick (see note 1). Place in the fridge to chill for at least 1 hour - or overnight.

Step 7

Preheat your oven on 160'C/325'F. Prepare a baking tray lined with a baking mat or parchment paper (see note 2).

Step 8

Remove baking paper and cut out the cookies with a round or fluted Cookie Cutter, about 6cm (2,5 inch) wide (see note 3). Transfer the Sablés Bretons Cookies over the baking tray (see note 4).

Step 9

Optional: Use the back of a fork to create the cross pattern (if the fork sticks to the cookie, dip it in a little bit of water) then brush each cookie with the Egg Yolk for a golden finish.

Step 10

Bake for 15 to 18 minutes or until golden. Take out of the oven and transfer over a cooling rack until completely cool. Store in an air-tight container at room temperature for up to 5 days.

Step 11

Leftover dough can be re-rolled, chilled and baked.