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.
110 K 3.7/5 (31 reviews)
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Last modified on: August 1st 2018
For 650 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
When should you start or finish this recipe?
If you start now, at 1:30, you will finish around : 1:55.Change start time
To finish around 7pm, you'll need to have started before: 19:05.Change end time

Step by step recipe


Stage 1 - 3 min.
Breton sablé biscuit dough
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
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
Mix on medium speed until evenly mixed.

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

Stage 5 - 5 min.
Breton sablé biscuit dough
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
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 recipe40 RDI=10 %390 RDI=40 %160 RDI=20 %2,960 RDI=150 %12,390 RDI: 150 %
Per 100 g5 RDI=2 %60 RDI=6 %20 RDI=4 %450 RDI=20 %1,890 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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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