Sables bretons

Sables bretons

By
From
The Italian Baker
Makes
18-20

This is a tribute to my dear French friend G, who comes from Brittany. We shared some tough years and adventures together, renting tiny bedsits in London when we were very young and broke. I remember him talking over and over about all the beauties of his country, about la chanson française, the wonderful wine, and how much he missed home. We kept each other company during lonely, rainy winter nights, talking for hours and listening to music, while eating sablé breton and drinking French wine. Life felt so complicated and difficult. I didn’t know it at the time, but those were the best years of my life. Thank you, G.

Ingredients

Quantity Ingredient
70g caster sugar
1 teaspoon fleur de sel
2 egg yolks
1 teaspoon vanilla paste or extract
or 1 vanilla pod, seeds
80g butter, softened
100g plain flour
1 teaspoon baking powder

For the egg wash

Quantity Ingredient
2 egg yolks, mixed with 1 teaspoon milk

Method

  1. In the bowl of a stand mixer, or in a mixing bowl and using electric hand-held beaters, beat the sugar, salt, egg yolks and vanilla to a homogeneous consistency. Add the softened butter and beat until fully incorporated.
  2. Sift the flour and baking powder together, add to the bowl and beat with the beaters on a low speed, or with a wooden spoon, until combined. Remove the dough to a large sheet of baking parchment on the work surface, place a second sheet of parchment on top and roll dough out as thinly as possible between the sheets. Put in the fridge until firm (at least 30 minutes).
  3. Preheat the oven to 190°C.
  4. Remove the dough from the fridge and peel off the top sheet of baking parchment. Brush egg wash over the surface of the dough, then run the tips of a fork to make parallel lines over the surface, then across again, to create the characteristic sablé breton criss-cross pattern.
  5. Carefully transfer the dough on its parchment to a baking sheet, and part-bake in the oven for 5–7 minutes. Remove from the oven and, using a round, medium cookie cutter, cut out circles, leaving the excess dough in between the rounds. Bake for 10 more minutes until golden, then remove from the oven. Leave to cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Tags:
baking
cakes
biscuits
Italian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again