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
195 ml flour - 2
6 ml baking powder - 3
82.56 ml butter - 4
75 ml caster sugar - 5
5 ml Vanilla sugar - 6
35 ml egg yolk - 7
2.8 ml 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 195 ml flour and 6 ml 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 35 ml egg yolk and mix again until evenly mixed.
Stage 5 - 5 min.
Tip in the flour + baking powder with 2.8 ml 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
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.
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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.
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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...
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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..
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This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Hazelnut and orange cake, Rum babas, Sandwich bread, Grandma Solange's biscuits, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Crackers, Elsa's Comtoise galette, Beurre d'escargot, Milk rolls, Eggs "en cocotte" with spinach, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Like Bounty, Pears and caramelised walnut samosas , Finger biscuits, Apple charlotte with toasted brioche, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Jamaican cup, Chocolate mousse, Tagliatelle and courgette spaghetti, carbonara style, Potato galette, Béarnaise sauce, ... All |
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