What texture should be achieved in Sablé dough by minimizing mixing time?

Minimizing the mixing time when preparing Sablé dough is key to achieving a sandy texture, which is characteristic of this classic French biscuit. The method used in making Sablé involves combining butter and sugar until just blended, then incorporating flour. By limiting the mixing, the goal is to avoid developing too much gluten, which can lead to a tougher texture.

Instead, the short mixing time ensures that the fat remains distinctly dispersed within the flour, creating the desired crumbly and tender structure. This results in the characteristic sandy texture that dissolves pleasantly in the mouth, as opposed to a chewy or flaky texture, which would arise from over-mixing or using techniques aimed at creating a different type of pastry. A creamy texture is also not appropriate here, as it suggests a more integrated and emulsified product, unlike the desired outcome for Sablé dough.