Breton sablés (shortbread cookies)

Preparation

1. 1

   Preheat the oven to 170 °C (340 °F). Take the butter out ahead of time so it's nice and soft.

2. 2

   Beat the soft butter with the sugar and a pinch of fleur de sel until creamy and light.

3. 3

   Add the egg yolks one at a time, whisking, then fold in the flour, mixing just enough to bring the dough together without overworking it (otherwise the sablés will turn out hard).

4. 4

   Shape into a ball, wrap it and chill for 20 minutes: the dough will be easier to work with and the sablés will hold their shape better while baking.

5. 5

   Roll the dough out to about 1 cm thick and cut out rounds.

6. 6

   Bake for 15 to 18 minutes, until golden at the edges, then let cool on a rack before lifting them off (they're fragile while still warm).