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
Scale
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
