Description
Classic French Sablé Breton cookies offer delicate buttery richness with a melt-in-mouth crumbly texture. Salt-kissed and golden, these elegant shortbreads from Brittany will transport you to charming French patisseries with their irresistible delicate charm.
Ingredients
Scale
Main Ingredients:
- 175 gr (1 cup + 1 ½ tablespoons) Plain/All-Purpose Flour
- 100 gr (7 tablespoons) Salted Butter, very soft
- 75 gr (¾ cup) Icing Sugar
Egg Ingredients:
- 3 Egg Yolks at room temperature
- 1 Egg Yolk for the Egg Wash (optional)
Leavening Agent:
- ½ teaspoon Baking Powder
Instructions
- Remove salted butter from refrigerator 30-45 minutes prior to baking, allowing it to soften to room temperature without melting. Cut into small, uniform cubes.
- Carefully separate egg yolks from whites, reserving egg whites for future culinary use.
- Using a whisk, blend egg yolks and powdered sugar in a spacious mixing bowl until the mixture transforms into a smooth, pale cream with consistent texture.
- Incorporate softened salted butter into the egg mixture, stirring until a thick, homogeneous consistency develops.
- Gently sift all-purpose flour and baking powder over the wet ingredients. Fold and knead with a sturdy spatula or hands until a cohesive, uniform dough forms.
- Position dough between two parchment paper sheets, then roll to approximately 0.24 inches (6 millimeters) thickness. Refrigerate for minimum 60 minutes to firm the dough.
- Preheat conventional oven to 160 degrees Celsius (325 degrees Fahrenheit). Cover baking sheet with parchment paper.
- Extract chilled dough from refrigerator. Remove parchment paper and utilize round or scalloped cookie cutter to shape delicate cookies.
- Optional: Create decorative crosshatch pattern using fork tines and apply whisked egg yolk for enhanced golden appearance.
- Position cookies on prepared baking sheet, maintaining consistent spacing.
- Bake for 15-18 minutes until edges turn golden brown. Transfer to wire cooling rack.
- Once completely cooled, store cookies in sealed container for optimal freshness, consuming within 5 days.
Notes
- Prep butter ahead by letting it soften at room temperature for 30 minutes, ensuring it’s soft but not melted for the perfect cookie texture.
- Separate egg yolks carefully, reserving whites for future baking projects to maximize ingredient usage.
- Whisk egg yolks and sugar thoroughly until the mixture becomes pale and smooth, creating a light, creamy base.
- Chill the rolled dough for at least an hour to help cookies maintain their shape and develop a crisp, delicate texture.
- Optional fork pattern and egg yolk wash add a professional bakery-style golden finish to these elegant French shortbread cookies.
- Store cooled cookies in an airtight container to preserve their delicate crumbly texture for up to 5 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 18 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 232 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 95 mg