How to make French Sable Breton cookies at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.
Biscuits Sable Breton (Sable breton) - French creamy crumbly biscuits made from shortcrust pastry. It originates in Caen, province of Lower Normandy. French Sable means "sand", which is a term for French bakers - when butter, flour and sugar are ground together to the texture of bread crumbs, i.e. into the "sand", and then introduce egg yolks. However, this is not the only way to bake, and there are other options that we will learn about in this material. We will also tell you the tips and subtleties of making French Sable Breton cookies, and TOP-4 delicious recipes.
Cooking tips and subtleties
- Sablé Breton is high in fat and egg yolks (raw or cooked), which are the same fats. Therefore, the cookies are very high in calories, but insanely tasty, and their structure is delicate, fragile, crispy and crumbly.
- A large amount of butter is taken as fats, salty can be used, but not margarine.
- Coarse sea salt gives a special flavor to baked goods.
- Yes, after adding all the products, the dough continues to crumble too much, add a little water, in the ratio, 1 tbsp. for 250 g of flour, or one more egg yolk.
- Pastries are prepared with the addition of almonds, nuts, chocolate, lemon or orange peel and other flavors.
- The cookie dough is rolled out to a thickness of 5-8 mm.
- A classic sable of a round shape with corrugated edges. Before baking, its surface is greased with yolks and decorated with a mesh pattern.
- There are also variations on the theme of two halves, which are glued together with confiture, cream, ganache.
- Cookie dough can also be used as a base for tartlets, small cake, open berry pies, cheesecakes.
- Be sure to store ready-made Sablé Breton in airtight jars or a tightly closed container. This will allow it to stay soft for a long time and not dry out.
Sable Breton Cookies - Classic Recipe
Loose, aromatic and amazingly tasty real homemade Breton biscuits. Sablé prepares in just a minimal amount of time.
- Caloric content per 100 g - 625 kcal.
- Servings - 500 g
- Cooking time - 45 minutes
Ingredients:
- Egg yolk - 6 pcs.
- Wheat flour - 2 tbsp.
- Butter - 200 g
- Milk - 10 ml
- Sugar - 1 tbsp.
The classic recipe for making Sablé Breton cookies:
- Combine sugar with softened butter and beat with a mixer until white.
- While continuing to beat the creamy mixture, add the sifted flour and stir to form a fine crumb.
- Then add one yolk at a time (put 5 of them in total). Knead the mass after each added yolk. The result should be an elastic, soft dough.
- Roll out the dough with a rolling pin into a layer 0.5 cm thick and squeeze out the blanks with molds, which you transfer to a baking sheet covered with parchment paper.
- Mix the rest of the yolk with the milk and brush over the cookies. Draw a pattern on top with a toothpick.
- Send the Sablé Breton cookies to bake in a preheated oven to 180 degrees for 15-20 minutes until a beautiful golden color is formed.
Breton Chocolate Chip Cookie
With a little time spent, the groceries available and the delicious Breton biscuits will be ready for family tea.
Ingredients:
- Butter (softened) - 200 g
- Sugar - 200 g
- Egg yolks - 5 pcs. in dough, 1 pc. for greasing cookies
- Flour - 250 g
- Cocoa powder - 100 g
- Milk - 2 tablespoons
Making Breton Chocolate Chip Cookies:
- Beat the butter with a mixer, gradually adding sugar.
- Then add the yolks one at a time and beat until fluffy, smooth and smooth.
- Mix flour with cocoa powder, sift through a fine sieve and add to the products.
- Knead a soft and elastic chocolate dough.
- Roll out the dough into a layer 0.5 cm thick and cut out the blanks with a mold.
- Place the items on a baking sheet covered with baking paper.
- Prepare a grease from milk and egg yolks, and use a pastry brush to process the blanks with it. Draw on top, if desired.
- Bake the Breton Chocolate Chip Cookie in a preheated oven at 180 ° C for 15 minutes until golden brown.
Loose Lemon Breton Cookies
Loose, fragile with lemon aroma and taste - homemade Breton biscuits. All the complexity of products lies in simplicity. At the same time, the taste and consistency of the baked goods are amazing.
Ingredients:
- Butter - 250 g
- Raw egg yolks - 6 pcs.
- Boiled egg yolks - 2 pcs.
- Sugar - 1 tbsp.
- Grated lemon zest - 1 tsp
- Flour - 1 tbsp.
- Milk - 2 tablespoons
Making the Breton Loose Lemon Cookies:
- Beat butter and sugar with a mixer on medium speed.
- Slowly add 5 yolks, one at a time, and continue beating until smooth.
- Crumble the boiled egg yolks with a fork or finely grate and add to the dough.
- Then add the grated lemon zest and stir. If there is no fresh zest, add dry ground into a powder.
- Pour in the sifted flour and knead the elastic dough.
- Roll out the dough into a thin layer, squeeze out the cookies with tins and transfer them to a baking sheet lined with special paper.
- Mix the remaining yolk with milk and brush the blanks with the resulting mass. Draw patterns on top of the egg frosting with toothpicks.
- Bake Breton Loose Lemon Cookies in the oven at 180 ° C for 15 minutes.
Sable Breton Walnut Cookies
Sable Breton French walnut biscuits will win you over from the first try with their thinnest crunchy crust, which hides the delicate core that melts in your mouth.
Ingredients:
- Butter at room temperature - 250 g
- Brown sugar -190 g
- Egg yolks - 4 pcs.
- Flour - 220 g
- Almond flour - 185 g
- Baking powder - 8 g
- Sea salt - a pinch
- Hazelnuts - 100 g
- Eggs - 1 pc. for greasing cookies
Making Sable Breton Nut Biscuits:
- Sift flour with baking powder through a fine sieve and mix with salt and almond flour.
- Beat butter and sugar until fluffy and light.
- Add the egg yolks one by one to the butter mass, and when they are completely dispersed, add the dry mixture.
- Knead a soft and tender dough.
- Cut the hazelnuts into small pieces with a knife and mix them into the dough.
- Form a ball out of the dough and use a rolling pin to roll it into a layer 7-8 mm thick.
- Use molds to cut out the circles and place them on a baking sheet lined with silicone mat or parchment.
- Beat the egg with a little water with a fork and grease the pieces with the mixture. Let them dry and lubricate them again. After re-drying with a sharp knife, draw a pattern on the surface.
- Bake Sable Breton walnut cookies in a preheated oven at 175 ° C for 12-15 minutes until golden brown.
