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Breton sablé biscuit dough

Name: Breton sablé biscuit dough
Prep time: 26 min
Total time: 26 min
Yield: 650 g
Cuisine: French
Ingredients: 250 g flour; 11 g baking powder; 160 g butter; 150 g caster sugar; 10 g vanilla sugar; 70 g egg yolk; 4 g fine (or table) salt

Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla.

This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.

125 K 3.7/5 (31 reviews)

30 min.

Easy

2.10 €

650 g

7 Ingredients

Last modified on: August 1^st 2018

For 650 g, you will need:

1 250 g flour
2 11 g baking powder
3 160 g butter
4 150 g caster sugar
5 10 g vanilla sugar
6 70 g egg yolk
7 4 g fine (or table) salt
Total weight: 655 grams

Times for this recipe

Preparation: 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 3 min.

Sieve 250 g flour and 11 g baking powder* together.

Set aside.

*Translator's note: French baking powder is about twice the strength of the UK version. For UK baking powder, 6 level teaspoons would be the equivalent. I have not tried it, but think 4 might do the job.

Stage 2 - ⌛ 3 min.

Put into a food-mixer bowl: 160 g butter,150 g caster sugar and 10 g vanilla sugar.

Stage 3 - ⌛ 5 min.

Mix on medium speed until evenly mixed.

Stage 4 - ⌛ 5 min.

Add 70 g egg yolk and mix again until evenly mixed.

Stage 5 - ⌛ 5 min.

Tip in the flour + baking powder with 4 g fine (or table) salt.

Knead on slow speed until evenly mixed. Stop as soon as the dough is formed.

Stage 6 - ⌛ 5 min.

Your Breton biscuit dough is ready. Weigh out into pieces of about 12 oz (325 g). Flatten into cakes and wrap in plastic film. Refrigerate overnight before using.

Remarks

If you simply want to make Breton sablé biscuits, roll out the dough next day to just under half an inch (1 cm) thick and cut out to the size and shape of your choice. Bake at 360°F (180°C) for about 25 minutes.

Keeping: Several days in the fridge, wrapped in plastic film. Freezes very well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	390 RDI=40 %	160 RDI=20 %	2,960 RDI=150 %	12,390 RDI: 150 %
Per 100 g	5 RDI=2 %	60 RDI=6 %	20 RDI=4 %	450 RDI=20 %	1,890 RDI: 20 %

Possible allergens in this recipe: Gluten, milk, egg

How much will it cost?

For 650 g : 2.10 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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