baking recipe for Shortbread Crust (Sablé Breton)
Buttery and crumbly shortbread crust, versatile for tarts, pies, and a classic choice for Sablé Breton.
Ingredients
- 125g (1 cup) AP flour
- 50g (light 1/2 cup) powdered sugar
- 113g (1 stick) unsalted butter (cold)
- Small pinch of salt
- 1/2 tsp vanilla extract
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