Sable Breton Recipe
If you adore buttery, tender cookies with just the right amount of crispness, then the Sable Breton is about to become your new favorite treat. This classic French butter cookie is delightfully rich and crumbly, thanks to a perfect balance of simple, high-quality ingredients that come together to create a melt-in-your-mouth sensation. Whether enjoyed with a warm cup of tea or as a refined base for other desserts, the Sable Breton brings both elegance and comfort to your kitchen table.
Ingredients You’ll Need
Making a perfect Sable Breton requires a handful of straightforward ingredients, each playing a crucial role in the cookie’s delicate flavor and charming texture. From the creamy butter that provides richness to the fine cake flour that lends the crumbly structure, every element is essential.
- Salted butter: Use high-quality butter for an unbeatable depth of flavor and tender crumb.
- Confectioners’ sugar: This powdery sugar helps create a smooth, tender cookie with a subtle sweetness.
- Egg yolk: Adds richness and helps bind the dough together perfectly.
- Rum (optional): A splash offers a warm, aromatic note that elevates the cookie’s flavor.
- Cake flour: Essential for the cookie’s light, delicate texture that crumbles just right.
- Baking powder: Provides a gentle lift for a perfect balance between crumb and sturdiness.
- Egg wash (egg yolk): Creates a beautiful golden finish with a subtle sheen on the cookie surface.
How to Make Sable Breton
Step 1: Cream Butter and Sugar
Start by mixing the salted butter and confectioners’ sugar just until they are well combined, either with a mixer or a spatula. This step ensures that the butter and sugar blend smoothly to give you that luxurious base texture. Then, add the egg yolk and rum if you’re using it, mixing again until fully incorporated.
Step 2: Add Dry Ingredients
Sift the cake flour and baking powder together to remove any lumps, and gently fold them into your butter mixture using a spatula. This careful handling is vital to keeping the dough tender and crumbly rather than tough.
Step 3: Chill the Dough
If the dough feels too sticky to handle, pop it in the refrigerator for 20 to 30 minutes. This step makes rolling the dough much easier and helps in achieving those beautiful cookie shapes without the dough sticking to everything.
Step 4: Roll and Chill Again
Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch (6 mm) thickness. Keep the dough sandwiched between the parchment papers, then transfer it onto a baking sheet. Chill this for at least two hours or freeze it for one hour, which firms up the dough and prevents spreading during baking.
Step 5: Preheat and Prepare
Set your oven to 340°F (170°C) and line two baking sheets with parchment paper, preparing your workspace for the cookies to bake evenly and release easily.
Step 6: Cut the Cookies
Remove the top parchment layer and use a 2.4-inch (6 cm) cookie cutter to cut round shapes from the dough. Lay the cookies onto your prepared baking sheets, then gather the scraps, re-roll, and chill again as needed for more cookies.
Step 7: Add the Finishing Touch
With a brush, apply a thin layer of egg wash to each cookie’s surface. For that signature Sable Breton look, press the back of a fork gently onto the top in a criss-cross hatch pattern — it’s both decorative and traditional.
Step 8: Bake to Perfection
Bake your Sable Breton cookies for 15 to 18 minutes or until they develop a warm golden-brown hue. Once out of the oven, transfer the cookies onto a wire rack to cool completely, allowing their texture to set beautifully.
How to Serve Sable Breton
Garnishes
While these cookies are undoubtedly delicious on their own, a light dusting of confectioners’ sugar or a delicate spread of fruit preserves can add a lovely contrasting note. For a festive touch, try dipping one edge in melted dark chocolate or sprinkling with sea salt flakes just before serving.
Side Dishes
The buttery Sable Breton pairs wonderfully with a variety of warm beverages like Earl Grey tea, rich hot chocolate, or even a frothy café au lait. It also complements fresh berries or a scoop of vanilla ice cream if you want to turn these cookies into a more indulgent treat.
Creative Ways to Present
Get creative by layering Sable Breton cookies with pastry cream and fresh fruit to make elegant mini tarts or trifles. They work beautifully as a base for cheesecake crusts or can be crumbled over desserts for a delightful buttery crunch.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Sable Breton cookies in an airtight container at room temperature, where they will maintain their crispness for up to five days. Proper sealing is key to preserving their buttery texture.
Freezing
You can freeze baked Sable Breton cookies for up to two months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. When you’re ready, simply thaw at room temperature and enjoy their fresh-out-of-the-oven flavor.
Reheating
If you want that just-baked warmth, pop the cookies in a preheated oven at 300°F (150°C) for 5 minutes. This will refresh their crispy edges and soften the inside slightly without drying them out.
FAQs
What is Sable Breton?
Sable Breton is a classic French butter cookie known for its soft, crumbly texture and rich buttery flavor, made with simple ingredients like butter, sugar, and cake flour.
Can I make Sable Breton without rum?
Yes, the rum is optional and mainly adds a subtle depth of flavor. The cookie will still be delicious without it.
Why use cake flour instead of all-purpose flour?
Cake flour has a lower protein content, which makes the cookies lighter and more tender — perfect for achieving that signature Sable Breton crumb.
Can I use unsalted butter instead of salted?
Absolutely. If you use unsalted butter, just add a pinch of salt to the dough to balance the sweetness and enhance flavor.
How thick should I roll the dough?
For the best texture, roll the dough to about 1/4 inch (6 mm) thick. This thickness allows the cookies to bake evenly while maintaining their tender crumb.
Final Thoughts
Now that you’ve got the lowdown on how to make this unforgettable Sable Breton, I urge you to give it a try. It’s one of those simple pleasures that feels both luxurious and comforting at the same time, an absolute joy to bake and even more delightful to savor. Whether you share it with friends or keep it as your little secret, this cookie is a worthy addition to your baking repertoire.
Print
Sable Breton Recipe
- Total Time: 3 hours (including chilling time)
- Yield: About 15–20 cookies depending on cutter size 1x
- Diet: Vegetarian
Description
Sable Breton is a classic French buttery shortbread cookie known for its tender, crumbly texture and rich flavor. These delicate cookies feature a subtle hint of rum and a crisp, golden exterior marked by a charming criss-cross pattern, making them perfect for tea time or as a luxurious treat any time of day.
Ingredients
Butter Mixture
- 6 1/2 tbsp salted butter, softened
- 1/2 cup confectioners’ sugar
- 1 egg yolk
- 1 tbsp rum (optional)
Dry Ingredients
- 1 cup cake flour
- 1/4 tsp baking powder
For Egg Wash
- 1 egg yolk
Instructions
- Mix Butter and Sugar: Using a mixer or spatula, beat the softened butter and confectioners’ sugar together just until well combined and creamy. This helps create a smooth base for the dough.
- Add Egg Yolk and Rum: Incorporate the egg yolk and rum (if using) into the butter mixture, mixing until everything is evenly combined.
- Combine Dry Ingredients: Sift together the cake flour and baking powder to remove lumps and ensure even distribution. Gradually fold these dry ingredients into the butter mixture with a spatula until fully incorporated into a dough.
- Chill the Dough (If Needed): If the dough feels too sticky to handle, wrap it and refrigerate for 20-30 minutes to firm up. This step helps with easier rolling and cutting.
- Roll Out the Dough: Place the dough between two sheets of parchment paper and roll it out to a 1/4-inch (6 mm) thickness evenly. Keep the dough between the parchment papers for easy transfer.
- Chill Before Cutting: Transfer the rolled dough, still between the parchment sheets, onto a baking sheet and refrigerate for at least 2 hours or freeze for 1 hour. This step ensures the cookies keep their shape when baked.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 340°F (170°C) and line two baking sheets with parchment paper to prevent sticking.
- Cut and Arrange Cookies: Remove the top parchment layer and use a 2.4-inch (6 cm) cookie cutter to cut circles from the dough. Place the cookies on the prepared baking sheets. Re-roll the scraps as needed, refrigerate again, and continue cutting.
- Apply Egg Wash and Pattern: Brush the tops of each cookie gently with the reserved egg yolk wash. Use the back of a fork to gently create a criss-cross hatch pattern on the surface of each cookie for the classic look.
- Bake: Bake the cookies in the preheated oven for 15-18 minutes until they turn a golden brown color. Baking at this temperature ensures a crisp edge and tender center.
- Cool: Once baked, transfer the cookies to a wire rack to cool completely before serving, allowing them to set and develop their texture fully.
Notes
- If dough is too soft, chilling is crucial for easier handling and better shape retention.
- Using cake flour contributes to the tender crumb typical of sable Breton cookies.
- Rum is optional but adds an authentic subtle flavor; can be omitted for a non-alcoholic version.
- These cookies keep well in an airtight container for up to a week.
- For variations, try adding a touch of vanilla extract or orange zest to the dough.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie (approx. 20g)
- Calories: 110 kcal
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.2g
- Protein: 1.2g
- Cholesterol: 35mg
Keywords: Sable Breton, French shortbread, buttery cookies, rum cookies, tea cookies, French baking
