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.
76K 27 3.6
Last modified on: August 1st 2018
Keywords for this recipe: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:
| Preparation | Start 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.
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.
Keeping
Several days in the fridge, wrapped in plastic film. Freezes very well.
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 % |
How much will it cost?
- For 650 g : 2.09 €
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
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.
24K 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...
41K5 1 hour 41 min.
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.
25K5 1 hour 44 min.
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..
15K 4 hours 19 min.
Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Madeleines, Chocolate and matcha tea biscuits, Pretzels, Boeuf (beef) bourguignon, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Breton galettes (pancakes), Diamond biscuits, Oat shortbread biscuits, Fruit crumble, Koulibiak in pie dish, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Quince compote, Tea and white chocolate biscuits, "BN style" chocolate-filled biscuits, Citrus tart, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Crème de foie gras, Cannelés, Pistachio ice cream, Hollandaise sauce, ... All |
Other recipes you may also like
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.443K 32.5 4 hours 20 min. February 21th 2011
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.1.1M 14.6 1 hour 47 min. February 21th 2011
Morteau sausage
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.1.1M 34.1 1 hour 31 min. October 13th 2010
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.450K4.3 30 min. June 2nd 2015
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.210K5 1 hour 35 min. October 3rd 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-10-09)
Note: We'll never share your e-mail address 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 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.