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
780 ml flour - 2
22 ml baking powder - 3
330 ml butter - 4
300 ml caster sugar - 5
20 ml Vanilla sugar - 6
140 ml egg yolk - 7
11.2 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 780 ml flour and 22 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 140 ml egg yolk and mix again until evenly mixed.
Stage 5 - 5 min.
Tip in the flour + baking powder with 11.2 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 |
| 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.
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.
34K 1 hour 47 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 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.
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.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Kouign-amann brioche, Apple and almond cake, Tea and white chocolate biscuits, Caramelized apple rice pudding, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Harvest Gratin, Chocolate and matcha tea biscuits, Potato purée , Flamiche, Potimarron (chestnut pumpkin) "au gratin", ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Apricot and pistachio clafoutis, Blackcurrant, vanilla and lime verrine , Little cakes with a chocolate and hazelnut centre, Blackcurrant liqueur, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Asparagus "en petit pois", Clementine confectioner's custard, Crème brulée, Chocolate mousse, ... All |
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.734K 313.7 36 min. January 27th 2017
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.254K4.5 1 hour 1 min. October 17th 2018
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....421K5 1 hour 47 min. December 30th 2019
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.222K4.5 1 hour 6 min. May 10th 2023
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.209K4 23 min. December 19th 2010
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.