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.
115 K 3.7/5 (31 reviews)
30 min.
Easy
650 g
7 IngredientsLast modified on: August 1st 2018
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
Change these quantities to make:
Change measures:
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 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 390 RDI=40 % | 160 RDI=20 % | 2,960 RDI=150 % | 12,390 RDI: 150 % |
| 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 650 g : 2.10 €
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 other recipes using 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.
47 K 1 hour 50 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..
37 K 4 hours 20 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...
77 K5 1 hour 45 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.
51 K5 1 hour 45 min.
This recipe uses (among others)
Flour
Like these other recipes: Chocolate mug cake, Jam doughnuts, Tyrolean apple crumble, Sesame cookies, Cashew-nut and Parmesan biscuits, ... See them all 202
Butter
Like these other recipes: Roast pork with sage, cooked in a bag., Mushroom bourguignon, Cod loin with saffron, Spinach and hard-boiled egg gratin, Béarnaise sauce, ... See them all 473
Caster sugar
Like these other recipes: Kumquat compote, Apple confectioner's custard, Gravlax, Galette Charentaise, Mousse with two chocolates, ... See them all 361
Egg yolk
Like these other recipes: Chocolate-verbena cream, Gâteau Basque , Smoked salmon sacristains, Hazelnut and orange cake, Gâteau Breton (Brittany butter cake), ... See them all 74
Other recipes you may also like
Curried polenta
Made like a classic polenta, then pepped up with curry powder and mixed with morsels of separately cooked globe artichoke.May 25th 202225 K 45 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer.July 14th 2025514 K4.6 12 hours 60 min.
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.February 21th 2011254 K4.8 60 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.October 13th 2010312 K 15 1 hour 25 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011212 K3.7 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
Note: We'll never share your e-mail address with anyone else.
Post a 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.