Description
French Sablés Bretons deliver pure buttery bliss straight from Brittany’s coastal kitchens. Crumbly, delicate cookies that melt in your mouth with rich, golden charm will become your new favorite sweet treat.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- ¾ cup granulated sugar
Supporting Ingredients:
- 3 large egg yolks
- ½ teaspoon salt
- ½ teaspoon baking powder
Finishing Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon milk
Instructions
- Cream 1 cup softened unsalted butter with ¾ cup granulated sugar in a mixing bowl until the mixture becomes light and airy, which takes approximately 2 minutes.
- Incorporate 2 large egg yolks and 1 teaspoon vanilla extract, blending until the mixture appears completely smooth.
- Separately combine 2 cups all-purpose flour, ½ teaspoon salt, and ½ teaspoon baking powder in a bowl.
- Gradually fold the dry ingredients into the butter mixture, mixing until a soft, cohesive dough develops.
- Form the dough into a compact disc and wrap tightly with plastic film.
- Refrigerate the dough for a minimum of 30 minutes to help your cookies maintain their shape and enhance their flavor profile.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface until it reaches ¼-inch thickness.
- Use a round or fluted cookie cutter to cut precise cookie shapes and arrange them on the prepared baking sheet.
- Whisk together 1 egg yolk and 1 teaspoon milk to create a golden egg wash.
- Delicately brush the egg wash over each cookie surface.
- Bake for 12-15 minutes until the cookie edges turn a light golden brown.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- Softening butter completely ensures smooth, even mixing and helps create the classic light, crisp texture of Sablés Breton.
- Chilling the dough allows the butter to firm up, preventing spreading and helping the cookies maintain their delicate shape during baking.
- Use a sharp, clean cookie cutter for precise edges, and dust your work surface lightly with flour to prevent sticking without toughening the dough.
- For gluten-free versions, swap wheat flour with a cup-for-cup gluten-free blend, but expect a slightly different texture and be prepared to adjust liquid ratios slightly.
- Prep Time: 34 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 249
- Sugar: 11 g
- Sodium: 74 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 64 mg