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.
110 K 3.7/5 (31 reviews)
30 min.
Easy
325 g
7 IngredientsLast modified on: August 1st 2018
For 325 g, you will need:
- 1
195 ml flour - 2
5.5 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
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Times for this recipe
Preparation: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Sieve 195 ml flour and 5.5 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=7 % | 190 RDI=20 % | 80 RDI=10 % | 1,480 RDI=70 % | 6,200 RDI: 70 % |
| Per 100 g | 5 RDI=2 % | 60 RDI=6 % | 20 RDI=4 % | 450 RDI=20 % | 1,890 RDI: 20 % |
How much will it cost?
- For 325 g : 1.05 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
Flour
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Butter
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Caster sugar
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Egg yolk
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