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
650 g
7 IngredientsLast modified on: August 1st 2018
For 650 g, you will need:
- 1
1 2⁄3 cup flour - 2
1 tablespoon baking powder - 3
¾ cup butter - 4
2⁄3 cup caster sugar - 5
1 tablespoon vanilla sugar - 6
1⁄3 cup egg yolk - 7
1 teaspoon fine (or table) salt
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 1 2⁄3 cup flour and 1 tablespoon 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 1⁄3 cup egg yolk and mix again until evenly mixed.
Stage 5 - 5 min.
Tip in the flour + baking powder with 1 teaspoon 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 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.
47 K5 1 hour 45 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...
74 K5 1 hour 45 min.
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.
43 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..
33 K 4 hours 20 min.
This recipe uses (among others)
Flour
Like these other recipes: Elsa's Comtoise galette, Oaty walnut cake , Pogne de Romans, Sauce Normande (for fish), Poppy seed and lemon cake, ... See them all 201
Butter
Like these other recipes: French onion soup, Tomatoes Provençal, Du Barry soup, "Au vert" beef, Moist Lemon Cake, ... See them all 468
Caster sugar
Like these other recipes: Chocolate mug cake, Panettone, Frozen cottage cheese with strawberries, Black sesame flan, Citrus tart, ... See them all 361
Egg yolk
Like these other recipes: Key Lime Pie for Jeremy, Flognarde, Dauphinoise potatoes with Serano ham, Apple confectioner's custard, Crusty cockle tart, ... See them all 73
Other recipes you may also like
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...February 21th 2011388 K 14.4 35 min.
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.December 5th 2010147 K4.8 2 hours 35 min.
Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...April 15th 2020144 K5 1 day 1 hour 20 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...January 11th 2017184 K3.7 35 min.
Brussels-Bombay salad
For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.March 16th 20253,826 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.