Sablés bretons

Name: Sablés bretons
Total time: 30 min
Yield: Serves 20
Cuisine: Brittany
Ingredients: 300 g (2½ cups) all-purpose flour; 200 g (7 oz) salted butter, softened; 150 g (¾ cup) granulated sugar; 3 egg yolks; 1 packet of baking powder (2 tsp); 1 tsp vanilla extract; 1 egg yolk for glazing

Breton salted-butter shortbread cookies

⏱ 30 minServes 20Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients20 servings

300 g (11 oz)all-purpose flour
200 g (7 oz)salted butter, softened
150 g (5 oz)superfine sugar
3egg yolks
1 packetbaking powder
1 tspvanilla extract
1egg yolkfor glazing

300 g (11 oz) all-purpose flour
200 g (7 oz) salted butter, softened
150 g (5 oz) superfine sugar
3 egg yolks
1 packet baking powder
1 tsp vanilla extract
1 egg yolk for glazing

Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 stand mixer with paddle

1 wooden rolling pin (40 cm / 16 in)

1 round fluted cookie cutter (5 cm / 2 in)

2 baking sheets (40 × 30 cm / 16 × 12 in)

1 silicone pastry brush

1 fan oven (180 °C / 350 °F)

1 roll of parchment paper

1 cooling rack

1 bowl scraper

03 — Method

In the stand mixer, beat the softened salted butter with the sugar until creamy and light, without overdoing it.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Add the 3 egg yolks and the vanilla extract, beating gently until well combined.
Add the flour sifted with the baking powder on low speed until the dough comes together easily.
Shape into a smooth ball, flatten it slightly and chill for 2 hours until firm.
Roll the dough out 1 cm (⅜ in) thick on a floured surface, then cut out the cookies with the fluted cutter.
Place the cookies on the parchment-lined baking sheets and brush with beaten egg yolk for a nice glaze.
Score the tops with a fork in the traditional Breton crosshatch and bake for 15 minutes at 180 °C (350 °F) until golden.