Pâte Sablée

A very delicate French pastry dough, which is flaky and crumbly. It’s not easy to work with but the result is well worth it.


  • 250gr flour
  • 200gr cold butter in small cubes
  • 100gr white muscovado sugar or icing sugar
  • pinch of salt
  • 2 egg yolks
  • 2 tsp cold water (if required)


Cream together the butter, sugar and salt with a mixer until small lumps remain. Take out the mixer. Add the egg yolks and stir with a wooden spoon to combine.
Add the flour and briefly knead it into a combined dough. You want to only work it to combine it into a dough, not actually knead it, or it will become tough and lose its flaky consistency. If required, you can add a little cold water to help it hold. But it will come together more when cooling so err on the side of caution.

Place the dough in a bowl, cover with cling film and place in the fridge for at least 30 minutes before using.
Roll on a floured work surface.