• Video
• Intro
• Recipe

Poilane-style punition sugar-butter cookie recipe

• My favorite baker to read about: Lionel Poilane
• The bakery: Poilane now managed by Lionel's daughter Apollonia.
• The wheel-shaped Poilane loaf of wheaty bread tastes excellent. My wife brought back bread, cookies, and a large version of the bakery's proofing basket from Paris, which was a return-flight stopover from her business trip in Istanbul.
• Other related links:
  • punition sandwiches - (where I found the recipe)
  • CBS Sunday Morning, Lionel Poilane + Punishment Cookies
  • July 2013 - NY Times - Apollonia Poilâne

Video

YouTube video of Lionel, which shows him making the sugar or butter cookies. Punition means "punishment."

PARIS Lionel Poilane THE BAKER

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Intro

I've been making these cookies for a few years. It's a small, thin, crunchy cookie. I leave them plain, no toppings. It's another example of how simple ingredients combined well can produce a delicious treat.

A couple keys: use the metal cookie sheets and not the baking stone, so that the cookies crisp well. And the browner the cookie, the better it tastes. At least allow the sides and some of the top of the cookie to obtain a light brown color. View images at the Poilane bakery Facebook page to see how much they brown their cookies. And I use my hands to mix the ingredients on the counter, as Poilane did in the above video. I make bread and pizza dough too, and I like to feel the ingredients and work the contents with my hands.

Recipe

Punition-style sugar or butter cookies

• Unsalted butter - 140 grams
• Sugar - 125 grams
• 1 large egg
• All-purpose flour - 280 grams

(view the above video to see how Lionel incorporated the ingredients by hand.)

1. Let butter warm for a bit at room temp.
2. Let egg warm for a bit at room temp.
3. On the counter, pour the sugar into small circle with space to hold the cracked egg.
4. Create a bigger circle by pouring the flour around the sugar circle.
5. Crack open egg within the sugar circle.
6. Break up the yolk within the sugar circle by hand and stir yolk a little to smooth it, by hand.
7. Then slowly incorporate the sugar circle wall into the yolk, stirring with hand.
8. After sugar mixed well with the egg (a gritty, runny texture), add the butter by smashing the butter by hand into the egg-sugar mix.
9. Continue to hand mix

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