sablés bretons shortbread

The ultimate Sablé Breton: A masterclass in French salted butter cookies

If there is one biscuit that defines the term "melt-in-the-mouth," it is the Sablé Breton. Hailing from the windswept coast of Brittany, these iconic French shortbreads are famous for their "sandy" (sablé) texture, rich golden hue, and a sophisticated salt-sweet balance that makes them the king of the tea-time platter.

Unlike a standard British shortbread, the Sablé Breton uses a higher ratio of egg yolks and salted butter, resulting in a biscuit that is both incredibly crumbly and deeply decadent.

This is a salted butter cookie, it’s salty-sweet, super buttery, short and fragrant. Everything you would hope for in a cookie. We gave it an upgrade with a splash of rum, it surely took the biscuits to the next level. For best results, we've used Brittany butter and guérande sea salt.

About Brittany butter and Guérande sea salt..

Brittany butter is a type of French butter that is made in the region of Brittany, which is known for its high-quality dairy products. The butter has a distinct flavor profile that is rich, creamy, and slightly salty.

The secret to the unique flavor of Brittany butter is the quality of the milk used to make it. The cows in Brittany are raised on lush, green pastures that are rich in minerals and nutrients, which gives their milk a distinctively rich and flavorful taste. The butter is made using traditional techniques that involve churning the cream until it reaches a rich, creamy consistency. The high butterfat content of the cream gives the butter a smooth, silky texture and a rich, full-bodied flavor.

Brittany butter has a subtle nuttiness that comes from the milk's natural flavors. It is also slightly salty, which enhances the flavor and makes it perfect for cooking and baking. The butter has a smooth, creamy texture that melts in your mouth and adds a rich, luxurious taste to any dish.

Guérande sea salt is a type of salt that is produced in the region of Guérande, located in western France. The salt is harvested using traditional techniques that date back over a thousand years, and is known for its unique flavor profile and health benefits. One of the key characteristics of Guérande sea salt is its natural, unrefined state. The salt is harvested by hand using wooden rakes, and is left unprocessed, which means it retains its natural minerals and trace elements. This gives the salt a slightly grayish color and a complex, earthy flavor that is often described as "briny" or "oceanic."

A little background on sablé Breton..

Sablé Breton originates from the region of Brittany in northwestern France, where butter and dairy products are abundant. The cookie is said to have been invented in the early 20th century by a baker in the town of Pont-Aven, who was looking for a new way to use the plentiful butter and eggs in his region.

The name "sablé" refers to the sandy texture of the cookie, which is achieved by using a high ratio of butter to flour. The cookie is also known as "Breton butter cake" or "Breton shortbread" because it is made with salted butter from Brittany and has a shortbread-like texture.

Sablé Breton is not just a popular treat, but a symbol of Brittany's rich culinary heritage. The region is known for its high-quality butter and dairy products, which are used to make a wide range of baked goods and desserts, including kouign-amann, far Breton, and gateau Breton. Sablé Breton is a testament to the region's dedication to using the finest ingredients and traditional baking techniques.

Sablé Breton is also an important part of French culinary history. The cookie has been featured in many cookbooks and culinary publications over the years, and has become a beloved classic in French baking. Today, Sablé Breton is enjoyed by people around the world as a simple and delicious treat that celebrates the rich heritage and tradition of French baking.

Why you’ll love this recipe

The Texture: A delicate, sandy crumb that dissolves instantly.

The Flavour: A rich, buttery profile elevated by a hint of Madagascar vanilla.

Versatility: Perfect on their own or adding various dried florals for a botanical finish.

Recipe by Vaniece

YIELD: 20 BISCUITS

ACTIVE TIME: 15 MIN

RESTING TIME: 75 MIN

BAKING TIME: 12 MIN

TOTAL TIME: ~1 HOUR 45 MINUTES

INGREDIENTS

1 egg yolk

110g salted butter (softened)

45g icing sugar

1tsp vanilla paste

12g rum

1/2 vanilla pod

110g T55, or plain flour

4g baking powder

25g ground almond

1/2 egg (for egg wash)

DIRECTIONS

1. Combine the egg yolk and softened butter until a homogeneous mixture forms. Slice open the vanilla pod and scrape the beans.

2. Add the icing sugar and continue mixing. Add the ground almond, rum, vanilla beans and mix until incorporated.

3. Fold in flour and baking powder, gently mix with a cutting motion until just incorporated to prevent the gluten network from over developing.

4. Wrap the dough with cling film and allow to rest in the refrigerator for one hour.

5. Preheat the oven to 180C.

6. Roll the dough out until it has a thickness of 0.5cm. Cut the dough with a cookie cutter.

7. Brush a thin layer of egg wash on top.

8. Refrigerate for another 15 minutes and use a fork to create your desired pattern.

9. Bake for 12 minutes and leave to cool on a cooling rack.

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sablés bretons shortbread