Cooking-ez.com

1,061 easy and fully explained recipes, with 12,866 photos and 77 videos

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.

11,7404/5 for 8 ratings

Grade this recipe:

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

Change those ingredients for: 325 g 650 g 1 kg 300 g 1 kg 950 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
26 min.	26 min.

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

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?

Work this out...

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 value	Proteins	Carbohydrates	Fats
2,928 Kcal or 12,259 Kj	35 gr	347 gr	159 gr
146 %	14 %	33 %	24 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
447 Kcal or 1,871 Kj	5 gr	53 gr	24 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?

For 650 g : 2.09 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

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.
5,3315/5 for 1 ratings 1 hour 44 min.

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.
4,895 1 hour 47 min.

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...
6,8925/5 for 1 ratings 1 hour 41 min.

See all recipes that use it

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: Savoury mini-madeleines with 2 cheeses, How to succeed in making sabayon (syllabub), Household cake (Gâteau de ménage), Cod loin with saffron, Pancake batter, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Endive and beer soup, Scallops with fondue of leeks, Flaky brownie brioche, Mushroom buckwheat pancakes, Croque-monsieur gourmand, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, Jam doughnuts, Mouna, Mirlitons, Chocolate mousse with hazelnuts, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Maroilles cheese quiche, Sicilian Epiphany Pie, Vanilla ice cream, Chaud-froid of grapefruit, pineapple and lime custard , ... All

Other recipes you may also like

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
253,053 714.7/5 for 43 ratings 2 hours 38 min.

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
80,755 25/5 for 12 ratings 23 min.

Chocolate mousse

Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
94,3243.7/5 for 3 ratings 40 min.

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
133,156 34.3/5 for 6 ratings 7 hours

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
103,9814.3/5 for 15 ratings 30 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.