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.
98K 31 3.7
Last modified on: August 1st 2018
Keywords for this recipe:For 325 g, you will need:
- 1
1 cup flour - 2
1 ¼ teaspoon baking powder - 3
½ cup butter - 4
1⁄3 cup caster sugar - 5
1 teaspoon Vanilla sugar - 6
2 ½ tablespoons egg yolk - 7
½ teaspoon fine (or table) salt
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 1 cup flour and 1 ¼ teaspoon 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 2 ½ tablespoons egg yolk and mix again until evenly mixed.
Stage 5 - 5 min.
Tip in the flour + baking powder with ½ teaspoon 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.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,464 Kcal or 6,129 Kj | 18 gr | 173 gr | 79 gr |
| 73 % | 7 % | 16 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 446 Kcal or 1,867 Kj | 5 gr | 53 gr | 24 gr |
| 22 % | 2 % | 5 % | 4 % |
How much will it cost?
- For 325 g : 1.05 €
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
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...
61K5 1 hour 41 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..
24K 4 hours 19 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.
34K 1 hour 47 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.
37K5 1 hour 44 min.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Boeuf (beef) bourguignon, Spinach and Comté Loaf, Nantes Tourton, Moist chocolate cake, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Autumn apple and plum crumble pie, Duet of creamed cauliflower and cabbage , Kouign-amann brioche, Boulangère potatoes, Eggs Arsène, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Praline, Butter cream, Peach and verbena feuilleté, Shortcrust pastry (pâte brisée), Pavlova, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Flognarde, How to succeed in making sabayon (syllabub), Crème de foie gras, Chicken breasts in a potato crust, Chocolate cream with a crunch, irish coffee mousse, ... All |
Other recipes you may also like
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.289K5 33 min. November 11th 2012
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.892K 34.3 7 hours December 30th 2019
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.366K3.3 54 min. January 19th 2015
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.331K4 1 hour 6 min. May 22th 2016
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
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.