Sablé Breton, a lovely, crisp and very light biscuit, or cookie, is just the ticket for today. Perfect with a cup of tea, or coffee, they are just so easy to eat. The method also has a huge benefit for the baker, since they are cut out part way through baking, so there are lots of off-cuts that deservedly belong to the person doing the baking.
The recipe is quite easy to follow and doesn’t take long, though you need to chill the dough after rolling out, so that increases the time to complete. But the result is well worth waiting for, they taste absolutely wonderful, and almost melt in the mouth. Certainly they are very moreish so be advised that you may need to make extra.
Also when you have cut out the shapes, with the 5cm cutter you can use a smaller one to cut some more, from the space left in between. I did this, as you can see by the smaller ones at the front of the photo.
Some recipes use a combination of flour and ground almonds, but I used only plain flour and it worked out fine. It just depends on which recipe you find and follow.
- 200 g plain flour
- 160 g salted butter, softened
- 140 g ) caster sugar
- 4 egg yolks
- Grated zest of 2 lemons
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 egg yolk and a tbsp of milk, mixed, for a glaze
- Cream together the butter and sugar.
- Add the egg yolks and the vanilla extract and beat well.
- Sift in the flour and baking powder.
- Add the lemon zest and mix well to form a dough.
- Place half the dough on a piece of baking paper the size of your baking sheet. Place another piece of baking paper on top and roll the dough out to about 2-3 mm (1/8″) thick.
- Repeat the process with the remaining half of the dough.
- Slide each of the halves of dough, on the paper onto baking tryas and place in the fridge or freezer to harden the dough.
- Peel off the top paper. Score the dough with a fork to make a lattice pattern. Brush with the glaze.
- Bake at 170°C/340°F fan oven, 190°C/380°F normal oven for 5 minutes.
- Remove from the oven and use a cookie cutter to cut circles into the dough. 50-60 mm (2-2½”) cookie cutters are best for this cookie.
- Return the tray to the oven and cook for a further 5-10 minutes until the cookies are golden brown.
- Remove from the oven and allow to cool.
- When cool carefully remove the biscuits from the dough, leaving the off-cuts.
The baker can then gorge on the off-cuts, while sharing the biscuits with everyone else.