Sables breton, crunchy and very easy to make

sableBreton-1

Written by Ben

I often bought these cookies at the supermarket when I was living in France that they became a part of my diet.  Since coming to Korea, I’ve changed my way of eating a little bit, like eating more healthy, but I sometimes still crave for these cookies.  The fake ones you find at the convenient store in Korea are so soggy and tasteless, so I wanted to make my own.
If you didn’t know, they come from Brittany, France, so they have salted butter in them.  They look like a pate sable (short bread crust) except they are crunchier.
You can also use them as a crust for individual cakes, that works too.

The recipe makes around 8 cookies (I doubled the proportion and put half of the dough in the freezer):
– 125 g 1/2 salted butter.
– 100 g sugar.
– 155 g flour.
– 8 g baking powder.
– 50 g egg yolks.
– A pinch of salt.

Pre-heat your oven at 200° C.
Sift flour and baking powder.
Mix butter and sugar with your finger or a fork to obtain a sandy dough, then add the flour mixture and a pinch of salt.
It is like making a short bread crust.
Add the egg yolk.
When it is evenly mixed, roll out the dough to a thickness of around 5 mm between 2 plastic sheets if you have them because it is very sticky.
Let it cool in the fridge for one hour.
Make some shapes with cookie cutters and bake the dough with them, because if you don’t, it spreads a lot. You can also cut or remodel the crust while it is still hot, depending of what you want to do and your artistic ability.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s