Sablés

Brittany Biscuits


Sablés are French cookies originating in Bretagne, Brittany. These cookies are also known as Biscuits de Bretagne, Brittany Biscuits and in Anglophone countries as French Butter Cookies. The name 'Sablé' is French for "sand", which refers to the sandy texture of this delicate and crumbly shortbread-like cookie. The traditional shape is round shape with fluted edges and the tops of the cookies are usually brushed with an egg wash to give them a shiny appearance. The finishing touch, which makes them instantly recognizable, is to score a criss-cross pattern on the top of each cookie. Butter is what gives these cookies their wonderful flavor so use the best you can afford. (Readers in the U.S. should seek out the Plugra brand of unsalted butter. Plugra is made in the French style. The name is a play on the French plus gras, more fat. Indeed, it is higher in fat and lower in moisture than the typical U.S.-produced butter. Also, it is a sour cream vs. sweet cream butter, which contributes significantly to its superior taste.)

While Sablés are delicious plain, this versatile dough it can be flavored with ground nuts or zests. Sablés can even be sandwiched together with jam or preserves, ganache, or lemon curd.

À table!

Sablés

INGRÉDIENTS:

8 Tablespoons unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 tsp. vanilla extract
1 cup flour
1/4 tsp salt
egg yolk for glaze

MÉTHODE:

1. Cream the butter and sugar together.
2. Add the egg yolk and vanilla, beat thoroughly.
3. In a separate bowl, stir and toss together the flour and salt.
4. Add dry ingredients to the butter mixture and beat until the dough is smooth.
5. Turn the dough out onto a very lightly floured work surface.
6. Shape the dough into a roll about 1 1/2 " in diameter.
7. Wrap in waxed paper or plastic wrap and chill for 1 hour.
8. While the dough is chilling, preheat the oven to 350º F (180º C) and get out some cookie sheets.
9. Remove the dough from the refrigerator; remove the wrap.
10. With a thin, sharp knife, slice the dough into rounds about 1/3" thick.
11. Place 1" apart on ungreased cookie sheets.
12. Score the tops in a criss-cross pattern with a fork.
13. Brush the tops with egg yolk.
14. Bake for about 10 minutes, or until the cookies are slightly colored around the edges.
15. Transfer to cooling racks.

Voici! Bon appétit!