Sablé Breton Cookies
These classic French Sable Breton Cookies, or French Salted Butter Cookies, are the most delicious Cookies ever: crumbly and buttery with melt-in-your mouth texture. They are super easy to make with 5 ingredients only and will stay fresh for days!
afternoon tea, Dessert
A Baking Journey
at room temperature
gr (3/4 cup)
gr (7 tablespoons)
gr (1 cup + 1 1/2 tablespoons)
Plain / All-Purpose Flour
for the Egg Wash - optional
Take the butter out of the fridge at least 30 minutes before starting the recipe and pre-cut it into small cubes. The butter needs to be very soft, but not melted.
Seperate your Egg Yolks and Whites. Keep the Egg Whites in the fridge for another recipe.
In a large mixing bowl, whisk together the Egg Yolks and Icing Sugar for a couple of minutes or until smooth and pale.
Add the very soft Salted Butter and whisk (or mix with a stiff spatula) until you get a thick, soft mixture.
Sift in the Flour and Baking Powder. Work the dough with a stiff spatula or by hands to combine all the ingredients until you get a smooth cookie dough.
Transfer the dough between two sheets of baking paper and roll it with a rolling pin to be about 6 mm (1/4 inch) thick (see note 1). Place in the fridge to chill for at least 1 hour - or overnight.
Preheat your oven on 160'C/325'F. Prepare a baking tray lined with a baking mat or parchment paper (see note 2).
Remove baking paper and cut out the cookies with a round or fluted Cookie Cutter, about 6cm (2,5 inch) wide (see note 3). Transfer the Sablés Bretons Cookies over the baking tray (see note 4).
Optional: Use the back of a fork to create the cross pattern (if the fork sticks to the cookie, dip it in a little bit of water) then brush each cookie with the Egg Yolk for a golden finish.
Bake for 15 to 18 minutes or until golden. Take out of the oven and transfer over a cooling rack until completely cool. Store in an air-tight container at room temperature for up to 5 days.
Leftover dough can be re-rolled, chilled and baked.
Note: this recipe was updated in December 2021
You can roll the cookie dough thiner or thicker, but make sure to adjust the baking time accordingly.
For the best result, use a perforated tray and perforated baking mat.
You can cut out the sablés cookies smaller or larger, but again make sure to adjust the baking time accordingly.
If the dough seems to be too soft to lift, place the dough back in the fridge for 5 to 10 minutes to harden.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com