Breton sablé biscuit dough


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.
97K 31 3.7
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Last modified on: August 1st 2018

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For 1 kg 950 g, you will need:

Change these quantities to make: 325 g 650 g 1 kg 300 g 1 kg 950 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
26 min.26 min.
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Step by step recipe


Stage 1 - 3 min.
Breton sablé biscuit dough
Sieve 750 g flour and 33 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.

Stage 2 - 3 min.
Breton sablé biscuit dough
Put into a food-mixer bowl: 480 g butter,450 g caster sugar and 30 g Vanilla sugar.

Stage 3 - 5 min.
Breton sablé biscuit dough
Mix on medium speed until evenly mixed.

Stage 4 - 5 min.
Breton sablé biscuit dough
Add 210 g egg yolk and mix again until evenly mixed.

Stage 5 - 5 min.
Breton sablé biscuit dough
Tip in the flour + baking powder with 12 g fine (or table) salt.

Knead on slow speed until evenly mixed. Stop as soon as the dough is formed.

Stage 6 - 5 min.
Breton sablé biscuit dough
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 valueProteins CarbohydratesFats
8,784 Kcal or 36,777 Kj106 gr1,040 gr477 gr
439 %41 %98 %72 %
Per 100 g
Energetic valueProteins CarbohydratesFats
447 Kcal or 1,871 Kj5 gr53 gr24 gr
22 %2 %5 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 1 kg 950 g : 6.26 €

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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.

Some recipes that use this recipe

Little blackcurrant and vineyard peach sablé tarts
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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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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
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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