Description
These classic French Sablé Breton Cookies are buttery, crumbly, and melt-in-your-mouth delicious. Made with just 5 simple ingredients, they offer a perfect balance of sweetness and saltiness, making them a delightful treat that stays fresh for days. Perfectly golden and tender, these cookies are simple to prepare and a wonderful accompaniment to tea or coffee.
Ingredients
Cookie Dough
- 3 Egg Yolks, at room temperature
- 75 gr (3/4 cup) Icing Sugar
- 100 gr (7 tablespoons) Salted Butter, very soft
- 175 gr (1 cup + 1 1/2 tablespoons) Plain / All-Purpose Flour
- 1/2 teaspoon Baking Powder
Optional Egg Wash
- 1 Egg Yolk, for the Egg Wash
Instructions
- Prepare the Butter: Remove the butter from the fridge at least 30 minutes beforehand and cut into small cubes to soften without melting.
- Separate Eggs: Separate the egg yolks from the whites. Set aside the whites for another use and keep them refrigerated.
- Mix Egg Yolks and Sugar: In a large mixing bowl, whisk together the 3 egg yolks and icing sugar for several minutes until the mixture becomes smooth and pale in color.
- Add Butter: Incorporate the very soft salted butter into the egg yolk mixture, whisking or folding with a stiff spatula until a thick, soft, and homogenous mixture forms.
- Add Dry Ingredients: Sift the flour and baking powder into the mixture. Use a stiff spatula or your hands to gently combine all ingredients, forming a smooth cookie dough.
- Roll Out Dough: Place the dough between two sheets of baking paper and use a rolling pin to roll it out evenly to about 6 mm (1/4 inch) thickness. Chill the dough in the fridge for at least 1 hour or overnight to firm up.
- Preheat Oven and Prepare Tray: Preheat your oven to 160°C (325°F). Line a baking tray with a baking mat or parchment paper.
- Cut Cookies: Remove the top baking paper from the chilled dough and use a round or fluted cookie cutter about 6 cm (2.5 inches) wide to cut out cookies. Transfer them carefully onto the prepared baking tray.
- Add Design and Egg Wash (Optional): Use the back of a fork to create a cross pattern on each cookie, dipping the fork in water if it sticks. Then brush the cookies lightly with the reserved egg yolk for a shiny, golden finish.
- Bake: Bake the cookies in the preheated oven for 15 to 18 minutes or until they turn a golden color around the edges.
- Cool and Store: Remove cookies from the oven and transfer them to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
- Reuse Dough: Any leftover dough can be re-rolled, chilled again, and baked as needed.
Notes
- The butter should be very soft but not melted to achieve the perfect dough texture.
- Use parchment paper or a baking mat to prevent sticking during baking.
- Cut cookies evenly with a 6 cm (2.5 inch) cutter for uniform baking.
- To prevent fork from sticking to the dough when making patterns, dip it in water before pressing.
- Chilling the dough is essential for good texture and easy cutting.
- Store cookies in an airtight container to keep them fresh for several days.
