Sable Breton-Butter biscuit-The best shortbread

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.


0/8 Ingredients
Adjust Servings
    This recipe makes about 60 round biscuits of 4 cm diameter and 2 cm high


0/50 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


You can keep them for up to 3 months in a metal tin or box. But they will never last that long.