Sablés with Caramel Glaze

(recipe from a cooking book)

Makes about 18

 Ingredients:

• 200 gr/ 7 oz/ 1 3/4 cups flour
• pinch of salt
• 75 gr/ 3 oz/ 2/3 cup icing (confectioners') sugar
• 130 gr/ 4 1/2 oz / generous 1/2 cup unsalted(sweet) butte, chilled and diced
• 3 egg yolks
• 2.5 ml/ 1/2 tsp vanilla essence(extract)
• 1 egg yolk for glazing

For the caramel syrup:

• 50 gr/2 oz/ 1/4 cup granulated sugar
• 20 ml/ 4 tsp water
• 2.5 ml/ 1/2 tsp lemon juice
• 50 ml/ 2 fl oz/ 1/4 cup water

Step One

 First make the caramel syrup. Put the sugar, 20 ml water and lemon juice into a small pan. Place over a gentle heat and stir until no longer cloudy. Boil until bubbly and allow to become rich golden brown. Once this color, remove the pan immediately from the heat and plunge the base of the pan into a bowl of cold water to stop cooking. Carefully stir in the 50 ml water. Set the caramel syrup aside to cool completely.

Step Two

 Preheat the oven 180°C/350°F/ Gas 4. Put all the cookie ingredients, except the egg yolks and vanilla, into a food processor until the mixture resembles fine breadcrumbs. Add the egg yolks and vanilla and blend until mixture just begins to come together as a firm dough. Form into a ball, wrap in clean film (plastic wrap) then chill in the refrigerator for 15 min .

Step Three

 Roll the dough to a thickness of just under 5 mm/ 1/4 in. Using a 7.5 cm/3 in fluted biscuit (cookie) cutter, stamp out rounds and place them on two non-stick baking sheets. 

Step Four

 In a small bowl, beat the egg yolk together with 15 ml/1 tbsp of the caramel glaze. use this to brush sparingly over the cookies. Leave this coating to dry then apply a second this layer. Using a fork, prick the cookies, then mark in a neat checked pattern by dragging the tines of the fork over the glaze.

Step Five

 Bake for about 10-15 min, or until crisp and golden brown. Transfer to a wire rack to cool.

ENJOY!!