This recipe of sablés bretons (French butter cookies from Brittany) is inspired by Christophe Felder cookbook “Patisserie”. The biscuits are delicious and can also make an original and easy base for individual tartlets.
Sablés bretons – French butter cookies from Brittany
Ingredients for 10 cookies:
- 2 egg yolks
- 85g/3oz sugar
- 100g/3,5oz soften butter
- 130g/4,5oz flour
- 1 pinch of salt
- 5g/1 teaspoon of baking powder
Whisk the egg yolks and sugar until whiten. Add the soften butter (at room temperature) and mix until smooth. Add the flour, baking powder and a pinch of salt and mix until homogeneous dough.
Flaten the dough until it is 1/2 cm thick. – It’s recommended to put it in the fridge for one hour before working the dough, it will be easier ( (I usually don’t wait that long). – Cut the cookies using 5 cm round stainless steel cookie cutters (not greased or floured) that you will leave around the cookies during the baking. That’s the only way to get the specific shape of the cookies. Bake the cookies for 20 minutes at 170°C. Let them cool before removing the cookie cutters.