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Name: Breton sablé biscuit dough
Prep time: 26 min
Total time: 26 min
Yield: 650 g
Cuisine: french
Ingredients: 250 g flour; 11 g baking powder; 160 g butter; 150 g caster sugar; 10 g Vanilla sugar; 70 g egg yolk; 4 g fine (or table) salt

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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.

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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

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Measures:

How long does it take?

Fulfillment

Preparation	Start to finish
26 min.	26 min.

Preservation:

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?

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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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories 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

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Recipes which use this 1

Source

Home made.

More recipes?

This recipe use (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Flamiche, Pancake batter, Fish in a sesame crust, French croissants, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Cheese Soufflé, Warm haricot bean salad, Naan, Buckwheat almond biscuits, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Warm apple feuillantines, Cannelés, Baked Alaska, Brioche dough, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Panettone, Chocolate cream with a crunch, irish coffee mousse, Gâteau Breton (Brittany butter cake), Chocolate mousse with hazelnuts, Spaghetti with smoked salmon, ... All

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