Warning: Attempt to read property "html" on bool in /var/www/wp-content/plugins/blossom-recipe-maker/includes/class-blossom-recipe-hook-functions.php on line 302
Warning: Attempt to read property "thumbnail_url" on bool in /var/www/wp-content/plugins/blossom-recipe-maker/includes/class-blossom-recipe-hook-functions.php on line 303
Yields:
60 Servings
Difficulty: Easy
Prep Time: 1 Hr
Cook Time:
30 Mins
Total Time:
1 Hr 30 Mins
Here is my new recipe, the “Sable Breton”. You could describe it as a butter cookie, a shortbread. However, I cannot compare them to a shortbread, trust me, it is more than that. It is a moment that your tastebuds will never forget.
Ingredients
Adjust Servings
-
This recipe makes about 60 round biscuits of 4 cm diameter and 2 cm high
Instructions
-
Making the Sable Breton pastry
-
Gather and weight all your ingredients using a scale.
-
Leave your butter outside for 30 minutes to soften... you can also do it over Bain-marie. Or in the microwave but NOT in a metal bowl.
-
With a spatula, work the butter to a soft consistency. A bit like a hand cream texture.
-
Add the sugar to the butter.
-
Mix the sugar and the butter together very well.
-
Get your vanilla paste.
-
Add a large Tea spoon of the paste to the sweet butter.
-
Mix it in well.
-
Add the salt.
-
Mix it well.
-
Add the almond meal (powder)
-
and combined it well to the butter.
-
Sift your flour.
-
Sift your baking powder.
-
Mix the flour and baking powder togehter.
-
Add a 1/4 of the flour to the butter.
-
Fold in the flour a little.
-
Add about 2 egg yolks and mix it until they are combined.
-
Add another 1/4 of flour.
-
Mix it in well.
-
Add two more egg yolks.
-
Mix them well into the butter mixture.
-
Add more flour.
-
Mix it.
-
Add more egg yolks.
-
Mix it well.
-
Add the remaining flour and mix a little.
-
Add the remaining of egg yolks.
-
Bind everything together very well.
-
You pastry should look all well combined together and a little soft. Make sure there is no lumps of anything.
Roll out the sable pastry
-
Place a piece of baking paper (silicon paper) on your bench.
-
Place the pastry onto the paper.
-
Add another piece of Baking paper onto the pastry and with your hand, push down the pastry a little.
-
Using a rolling pin, roll out the dough to 1.5 cm to 2 cm thick.
-
Check to have a uniform thickness.
-
Place the pastry in the fridge and rest for 20 minutes.
Cutting the Sable pastry
-
Once the pastry has rested, You can use a cutter (4cm diameter) and cut nice little "palet"
-
Push down all the way.
-
It should look like that.
-
If you do not have a cuter, you can use a ruler.
-
Cut little marker every 4 cm on one side
-
Then every 4 cm on the other side.
-
That will gave you little square biscuits.
-
Place your Sables onto a tray with silicon paper and keep them about 2 to 3 cm a part of each other as the sables spread during baking and rest for 10 minutes in the fridge if possible.
Baking the Sable pastry
-
Meanwhile, preheat your oven at 180 C and beat one egg with a fork to be used as egg-wash.
-
Brush gently the sables with egg-wash twice.
-
With the help of a fork, create little indents one way.
-
And do the same the other way to create a little grill design. Bake your Sables at 180 C for 10 to 12 minutes until they become golden.
-
Once baked let them cool down on the tray for 5 minutes and then place them on a cake rack for further cooling.
-
There you have your Sable Breton. The key to heaven. Bon Appetit Frenchy
Notes
You can keep them for up to 3 months in a metal tin or box. But they will never last that long.