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.
97K 31 3.7
Grade this recipe:

Last modified on: August 1st 2018

Keywords for this recipe:
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 ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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
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).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 650 g : 2.09 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

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.
33K 1 hour 47 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.
36K5 1 hour 44 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..
23K 4 hours 19 min.
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...
59K5 1 hour 41 min.
See all recipes that use it
This recipe uses (among others)
Other recipes you may also like
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
272K4.2 1 hour 4 min. February 21th 2011
New leavened bread
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.
889K 34.3 7 hours December 30th 2019
Piedmont salad
Piedmont salad
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.
262K 14.5 1 hour 19 min. September 29th 2012
Marzipan (almond paste)
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
619K 34.5 11 min. December 19th 2021
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page