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 1 kg 300 g, you will need:
- 1
500 g flour - 2
22 g baking powder - 3
320 g butter - 4
300 g caster sugar - 5
20 g Vanilla sugar - 6
140 g egg yolk - 7
8 g fine (or table) salt - Total weight: 1,310 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 500 g flour and 22 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 140 g egg yolk and mix again until evenly mixed.
Stage 5 - 5 min.
Tip in the flour + baking powder with 8 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,856 Kcal or 24,518 Kj | 70 gr | 694 gr | 318 gr |
| 293 % | 27 % | 65 % | 48 % |
| 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 1 kg 300 g : 4.17 €
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: You can get more informations, or check-out other recipes which use it, for example: X-Files cookies, Coconut tuiles, Old style brioche, Pitta bread, Liège waffles, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Breton style shellfish and vegetable soup, Pork medallions with "full" turnips, Oaty walnut cake , Liège waffles, Chard and potato gratin, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Stewed rhubarb, Mulled apple juice, Bonnevaux apple tart, How to cook caramelized puff pastry well, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Scallops with crunchy vegetables and wine sabayon, Chocolate cream, Apple and almond gratin, Potato galette, ... All |
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