Bready or Not: Sable Breton (French Shortbread)

Posted by on Feb 5, 2020 in Blog, Bready or Not, cookies, French | 0 comments

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!

Bready or Not: Sable Breton (French Shortbread)

These cookies are much more straightforward than the previous recipe. The ingredients are shortbread basics: butter, sugar, flour.

Bready or Not: Sable Breton (French Shortbread)

What sets this apart is, foremost, that it is not as sweet as its counterparts across the channel.

Bready or Not: Sable Breton (French Shortbread)

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.

Bready or Not: Sable Breton (French Shortbread)

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!

Bready or Not: Sable Breton (French Shortbread)

Modified from the original at Mon Petit Four.

Bready or Not: Sable Breton (French Shortbread)

Bready or Not: Sable Breton (French Shortbread)

This French version of shortbread cookies is gorgeous to behold, and delicious to eat. Measurements are provided in grams as well as standard American measurements; a food scale is helpful here for precise measurements. Use salted French-import President butter, if possible; one stick is 198 grams, meaning a smidgen more of another butter will provide the perfect amount--plus, the end taste will be more like the French original! If making with unsalted butter, add 1/2 teaspoon salt to compensate. Recipe makes about 22 cookies.
Course: Dessert, Snack
Cuisine: French
Keyword: cookies, french
Author: Beth Cato

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!

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