Last month I shared my recipe for Almond Sable. This time I present another French (from Brittany, to be specific) take on shortbread: Sable Breton!
These cookies are much more straightforward than the previous recipe. The ingredients are shortbread basics: butter, sugar, flour.
What sets this apart is, foremost, that it is not as sweet as its counterparts across the channel.
I also recommend that you use a kitchen scale to get that European-style precision–along with actual French butter. President-brand is expensive but widely available, even where I am in Arizona.
These cookies are downright pretty, too, with a crosshatched pattern and an egg yolk wash. They are perfect alongside a cup of coffee or tea!
Modified from the original at Mon Petit Four.
Bready or Not: Sable Breton (French Shortbread)
Equipment
- parchment paper
- small cookie cutter
- food scale
Ingredients
- 200 grams salted butter 1/2 cup plus 5 Tablespoons, President butter recommended
- 120 grams white sugar 1/2 cup plus 1 Tablespoon
- 3 egg yolks divided
- 1 teaspoon vanilla extract
- 280 grams all-purpose flour 2 cups plus 2 Tablespoons, plus more if needed to dust work surface
Instructions
- Preheat oven at 375-degrees. Line a large baking sheet with parchment paper or use a silicone mat.
- Beat together the butter and sugar until light and fluffy. Add two egg yolks and vanilla extract. Add flour until just incorporated.
- Lightly flour work surface and hands. Using rolling pin or hands, press dough to about 1/4-inch thickness.
- Use a small round cookie cutter on dough. Transfer rounds to cookie sheet, spaced out a bit. Use a fork to scratch a crosshatch pattern in the top, like a hashtag with more lines.
- Beat remaining egg yolk in a small bowl. Brush tops of cookies with yolk.
- Bake for 12 to 15 minutes, until cookies are a consistent golden color. Transfer to a rack to completely cool.
- Store in a sealed container.
- OM NOM NOM!
