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.
This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
9,6494/5 for 8 ratings
Last modified on: August 1st 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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, wrapped in plastic film. Freezes very well.
| Preparation | Start 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?
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.
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.
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.
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.
Nutritional information
How much will it cost?
- For 650 g : 2.09 €
Recipes that use this recipe: 3
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Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Grated potato cakes, Oat shortbread biscuits, Natural leaven, Peanut rolls, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, French custard tart, Mushrooms on toast, French style, Beurre d'escargot, Cannelés, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Rice pudding with fruit and nuts, Gâteau Basque , Prune Far, Pancake batter, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Tagliatelle and courgette spaghetti, carbonara style, Leek and fresh tuna tart, Chocolate eclairs, Pistachio ice cream, ... All |
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