Poilâne Punitions (Rye Sablés)

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By Richard Easton
1 min read

A moreish, French shortbread recipe based on the classic from Lionel Poilâne. Founder of Poilâne Bakery, Lionel and now his daughter Appolonia, are one of the pillars of modem baking responsible for a revival of traditional methods. Aptly named Punitions (Punished), you can never have one of these! I have given brands with the ingredients but feel free to use alternatives.

Ingredients

Makes 24 (roughly)

  • 2 Free-range/Organic Eggs
  • 175g Caster Sugar (Billingtons)
  • 250g Room-temperature Unsalted Organic Butter
  • 500g Wholemeal Dark Rye (Doves/Shipton Mill)
  • Pinch of Salt

Method

In a bowl combine eggs and sugar using a handheld mixer or whisk. Beat until frothy.

In a separate bowl, combine rye flour and salt, and whisk to evenly distribute the salt.

Using the whisk or handheld mixer, mix until the flour is fully incorporated and the dough has

Wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 180 degrees Celsius.

Remove the dough from the fridge and on a clean counter bring the dough together into a

At this point you can store plastic-wrapped sablé dough in the freezer for up to 3 months

Bake until deep golden brown, 12-15 minutes. Let cool on the baking sheet until cool