PATE SABLEE
225g butter
110g sugar
1 egg
340g plain flour
Source: N. Malgieri
METHOD
Cream sugar and butter, add egg .
Sift flour, add to bowl, mix till dough formed and smooth.
Chill until firm.
Must be chilled to roll out.
225g butter
110g sugar
1 egg
340g plain flour
Source: N. Malgieri
METHOD
Cream sugar and butter, add egg .
Sift flour, add to bowl, mix till dough formed and smooth.
Chill until firm.
Must be chilled to roll out.