Sablés. Sablés can be flavoured with almonds, lemon or orange zest. List of shortbread biscuits and cookies; Sandies; References External links. Media related to Sablés at Wikimedia Commons; This food-related article is a stub.
Sablés, also known as a French Butter Cookie or Breton Biscuit, are a classic French cookie originating in Normandy France.
The name 'Sablés' is French for "sand", which refers to the sandy texture of this delicate and crumbly cookie.
The traditional shape is round with fluted edges and the tops of the cookies are usually brushed with an egg wash to give them a shiny appearance.
You can cook Sablés using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sablés
- You need 200 grams of unsalted butter.
- You need 1/2 cup of icing sugar.
- Prepare 1 of egg.
- Prepare 1 pinch of salt.
- It's 3 cup of flour.
- It's 2 tbsp of water.
For these sablés bretons, for best results use very good butter. S., some butter is labeled "European-style" which means it has a little less water and a higher fat content. Those are good choices, but even better are cultured butters, which have a live bacteria added to the cream before it's churned and is the secret to the great-tasting pastries in France. Earl Grey sablés are delightfully buttery with a toothsome, crumbly texture.
Sablés step by step
- In a food processor add the egg, the icing sugar, the melted butter, and the salt. Pulse until just combined..
- Add the flour and the water. Pulse until a nice dough is formed. Cover and put in fridge for half an hour..
- Roll dough between 2 pieces of plastic wrap using a rolling pin.
- Cut in shapes using a cookie cutter. Place the sablés on a tray covered with parchment paper..
- Place in a preheated oven. (340 F) Remove when slightly coloured. (About 10 min).
- Fill a bit of jam between 2 layers of sablés and enjoy..
Flecks of Earl Grey tea leaves round out the flavor, balancing the richness of butter and sugar beautifully. So I guess this is a cookie blog now? I don't think of myself as a cookie person, but this year I've really enjoyed making them. Sablés are rich and buttery on their own, and are easily adapted to any flavor whim one may have. To make the coating: Place the egg whites in a small bowl with a few drops of water and whisk until foamy.
