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.
32,8183.5/5 for 15 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.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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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).

How much will it cost?

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Note : These prices are only approximate.

Some recipes that use this recipe

Raspberry tart
Raspberry tart

This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
16,2395/5 for 1 ratings 1 hour 41 min.
Breton apple and rhubarb tart
Breton apple and rhubarb tart

This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
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Breton strawberry and verbena tart
Breton strawberry and verbena tart

Strawberries and verbena go well together. In this recipe they are combined as a verbena crémeux with whole fresh strawberries on a Breton sablé base.
11,491 1 hour 47 min.
Little blackcurrant and vineyard peach sablé tarts
Little blackcurrant and vineyard peach sablé tarts

Superb little tarts, bursting with summer flavours: a Breton sablé base, a blackcurrant crémeux, and topped with slices of vineyard (or blood) peaches, every bit as delicious as they are colourful..
4,355 4 hours 19 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Pink Reims biscuits, Moist chocolate cake, Gâteau Nantais, Lumberjack turnovers, Chocolate rolls (petits pains), ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sautéd broccoli with ham, Chocolate and matcha tea biscuits, Two-stage beef chuck , Clafoutis "Marie-Antoinette", Tatin apples with mascarpone cream, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Hazelnut and orange cake, Amandier (gluten-free almond cake), Cherry clafoutis, Pecan fruit rolls , ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Quiche Lorraine, Baked potatoes with poached egg and tuna sauce , Apple and almond gratin, Gâteau Basque , Béarnaise sauce, ... All

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