1,509 easy and fully explained recipes, with +66K photos and 78 videos

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.

115 K 3.7/5 (31 reviews)

30 min.

Easy

2.10 €

650 g

7 Ingredients

Last modified on: August 1^st 2018

For this recipe: I want to make it (766×) I made it (958×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 650 g, you will need:

1 390 ml flour
2 11 ml baking powder
3 165 ml butter
4 150 ml caster sugar
5 10 ml vanilla sugar
6 70 ml egg yolk
7 5.6 ml fine (or table) salt

Change these quantities to make:

325 g 650 g 1 kg 300 g 1 kg 950 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

When should you start or finish this recipe?

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 390 ml flour and 11 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.

Stage 2 - 3 min.

Put into a food-mixer bowl: 165 ml butter,150 ml caster sugar and 10 ml vanilla sugar.

Stage 3 - 5 min.

Mix on medium speed until evenly mixed.

Stage 4 - 5 min.

Add 70 ml egg yolk and mix again until evenly mixed.

Stage 5 - 5 min.

Tip in the flour + baking powder with 5.6 ml fine (or table) salt.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, egg

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.
51 K5 1 hour 45 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 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.

This recipe uses (among others)