Sable Breton Cookies
Classic cookies from the French Brittany region. The preparation of these cookies has been dated back to the 17th century. Sable means sand in French, and the grainy texture of the cookies is ensured by the use of lots of beaten eggs, flour, and high-quality butter. These biscuits were probably first made in Sablé-sur-Sarthe, which is known for its high-quality salted butter. I made cookies with regular butter, adding sea salt to give the cookies a slightly salty nuance. Nowadays, to decorate the cookies parallel stripes across are drawn.
Preparation time: 1.5 hours
Level: Easy
Quantity: About 90 cookies
Ingredients:
300 g of butter
230 g of sugar
9 egg yolks
540 g wheat flour
1.5 teaspoons of baking powder
2 teaspoons of vanilla sugar
0.5 tsp of sea salt
1 egg yolk for spreading on top of cookies
Preparation:
- Beat room temperature or sugar and vanilla sugar to foam, add the egg yolks and beat additionally for about 1 minute.
- Add sea salt, baking powder, and flour and mix the dough until smooth.
- Sprinkle some flour on the work surface and roll the dough to a thickness of about 4-5 mm.
- Cut cookies out of the dough with the edge of a round cookie cutter or a small glass and place them next to each other on a baking sheet covered with baking paper.
- Use a fork to press perpendicular parallel lines on the surface of the cookies, which is the traditional way of designing Sable Breton cookies today.
- Mix the egg yolk with 1 tablespoon of water until smooth and brush the cookies with this mixture.
- Bake at 160 degrees C for 20 minutes.
- Let the cookies cool and store them in an airtight container.
Ready!!
