Description
Sablé Breton Cookies are traditional buttery French shortbread cookies known for their tender crumb and rich flavor. Made with simple ingredients like egg yolks, butter, and flour, these cookies are rolled out and baked to a delicate golden perfection. Perfect for afternoon tea or as a sweet treat, they are crisp on the edge and melt in your mouth with a subtle buttery sweetness.
Ingredients
Cookie Dough
- 3 Egg Yolks (at room temperature)
- 75 grams (3/4 cup) Icing Sugar
- 100 grams (7 tablespoons) Salted Butter (very soft)
- 175 grams (1 cup + 1 1/2 tablespoons) Plain / All-Purpose Flour
- 1/2 teaspoon Baking Powder
Egg Wash (Optional)
- 1 Egg Yolk
Instructions
- Prepare Butter: Take the butter out of the fridge at least 30 minutes before starting and cut it into small cubes. The butter should be very soft but not melted to ensure smooth mixing.
- Separate Eggs: Separate the egg yolks from the whites. Reserve the egg whites for another recipe or use later.
- Mix Egg Yolks and Sugar: In a large mixing bowl, whisk the 3 egg yolks together with the icing sugar for a couple of minutes until the mixture is smooth and pale in color.
- Add Butter: Add the very soft salted butter to the yolk and sugar mixture. Whisk or mix with a stiff spatula until you achieve a thick and soft batter-like consistency.
- Incorporate Dry Ingredients: Sift together the plain flour and baking powder, then add them to the wet mixture. Use a stiff spatula or your hands to gently combine everything into a smooth cookie dough, being careful not to overwork.
- Roll the Dough: Place the dough between two sheets of baking paper and roll it out with a rolling pin 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: Preheat your oven to 160°C (325°F). Line a baking tray with a baking mat or parchment paper to prevent sticking.
- Cut the Cookies: Remove the top sheet of baking paper and use a round or fluted cookie cutter about 6 cm (2.5 inches) wide to cut out the sable cookies. Transfer the cut cookies to the prepared baking tray carefully.
- Optional Decoration: Use the back of a fork to create a traditional cross pattern on each cookie. To prevent sticking, dip the fork in water before pressing. Brush each cookie with the egg yolk egg wash for a shiny, golden finish.
- Bake: Bake the cookies in the preheated oven for 15 to 18 minutes or until golden. Remove from the oven and transfer the cookies to a cooling rack to cool completely.
- Storage and Reuse: Store the cooled cookies in an air-tight container at room temperature for up to 5 days. Leftover dough can be re-rolled, chilled, and baked as needed.
Notes
- Rolling the dough between parchment paper prevents sticking and allows for easier handling.
- Chilling the dough is essential to help the cookies hold their shape while baking.
- The fork pattern is traditional but optional; dipping the fork in water keeps it from sticking.
- Ensure the butter is very soft but not melted for the best texture in the dough.
- If you don’t have salted butter, add a pinch of salt to the dough.
