Moscavado Sable

Ingredients

200 g butter; unsalted (60°; cut into bits)
100 g dark moscavado sugar
240 g pastry flour
3g salt
3g vanilla bean paste

Combine the flour and butter; blend on low speed until mixed
Add the sugar, salt, and vanilla bean paste; combine well (do not over mix)
Roll out between two half sheets of parchment paper (NO FLOUR, dough should spread to almost the entire size of the parchment) Remove top sheet before baking
Bake in a 300°F Convection oven for 18-22 minutes +/- approximately 90% of the way
Remove from the oven, use a small diamond, fluted circle or square shaped cookie cutter and punch out into shapes (the cookies do not need to be moved or separated)
Return to the oven to finish baking
Cool and serve in a container with a tight fitting lid.