{"id":2148,"date":"2021-12-05T11:34:34","date_gmt":"2021-12-05T10:34:34","guid":{"rendered":"https:\/\/www.alcollot.fr\/Recettes\/?p=2148"},"modified":"2023-12-03T16:28:25","modified_gmt":"2023-12-03T15:28:25","slug":"sables-au-citron-ou-a-la-vanille","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/sables-au-citron-ou-a-la-vanille\/","title":{"rendered":"Sabl\u00e9s au citron ou \u00e0 la vanille"},"content":{"rendered":"\n<p class=\"paragraph_style_1\">Pour 25 sabl\u00e9s<\/p>\n<p class=\"paragraph_style_2\"><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul>\n<li>2 jaunes d&rsquo;oeuf<\/li>\n<li>200 g de farine<\/li>\n<li>50 g de ma\u00efzena<\/li>\n<li>120 g de sucre<\/li>\n<li>180 g + 20 g de beurre<\/li>\n<li>3 sachets de sucre vanill\u00e9 ou 1 cuill\u00e8re \u00e0 caf\u00e9 d&rsquo;extrait de citron (Vahin\u00e9)<\/li>\n<li>sucre cristallis\u00e9 ou cassonade<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\"><b>Pr\u00e9paration :<\/b><\/p>\n<p>m\u00e9langer 180 g de beurre mou + le sucre. Ajouter la farine + la ma\u00efzena + les jaunes d&rsquo;oeuf<\/p>\n<p>+ le sucre vanill\u00e9 ou l&rsquo;extrait de citron. Bien m\u00e9langer et diviser la p\u00e2te pour former 4 boudins.<\/p>\n<p>R\u00e9server au frigo pendant minimum 2 h, puis les badigeonner avec 20 g de beurre fondu et rouler ensuite dans la cassonade ou sucre cristallis\u00e9. D\u00e9couper en rondelles de 1,5 cm d&rsquo;\u00e9paisseur et disposer sur une plaque recouverte de papier cuisson.<\/p>\n<p>Enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0 pendant environ 15 mn.<\/p>\n<p>Laisser bien refroidir avant de ranger dans une boite herm\u00e9tique.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 25 sabl\u00e9s Ingr\u00e9dients : 2 jaunes d&rsquo;oeuf 200 g de farine 50 g de ma\u00efzena 120 g de sucre 180 g + 20 g de beurre 3 sachets de&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/sables-au-citron-ou-a-la-vanille\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":2,"featured_media":2160,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-2148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-petits-fours-et-gateaux-de-noel"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/2148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=2148"}],"version-history":[{"count":6,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/2148\/revisions"}],"predecessor-version":[{"id":2507,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/2148\/revisions\/2507"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/2160"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=2148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=2148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=2148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}