Breton sablé biscuit dough


Breton sablé biscuit dough
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.
26,5233.6/5 for 14 ratings
Grade this recipe:

Last modified on: August 1st 2018

For 650 g, you will need:

Change these quantities to make: 325 g 650 g 1 kg 300 g 1 kg 950 g

How long does it take?

Time required for this recipe:
PreparationStart to finish
26 min.26 min.
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Keeping:

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

Step by step recipe


Stage 1 - 3 min.
Breton sablé biscuit dough : Photo of step #1
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.
Breton sablé biscuit dough : Photo of step #2
Put into a food-mixer bowl: 160 g butter,150 g caster sugar and 10 g Vanilla sugar.

Stage 3 - 5 min.
Breton sablé biscuit dough : Photo of step #3
Mix on medium speed until evenly mixed.

Stage 4 - 5 min.
Breton sablé biscuit dough : Photo of step #4
Add 70 g egg yolk and mix again until evenly mixed.

Stage 5 - 5 min.
Breton sablé biscuit dough : Photo of step #5
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.
Breton sablé biscuit dough : Photo of step #6
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,928 Kcal or 12,259 Kj35 gr347 gr159 gr
146 %14 %33 %24 %
Per 100 g
Energetic valueProteins CarbohydratesFats
447 Kcal or 1,871 Kj5 gr53 gr24 gr
22 %2 %5 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
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ButterButter: You can get more informations, or check-out other recipes which use it, for example: Mouna, Loaf for "les filles'", Spinach and Comté Loaf, Flognarde, Apple custard tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Meringues, Biscuit de Savoie sponge cake, New tiramisu, "Psychedelic" sandwich bread, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Potato galette, Panettone, Sicilian Epiphany Pie, Scallops with crunchy vegetables and wine sabayon, ... All

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