Sablé breton

Hello food lovers,

We are sharing a new base recipe: the sablé breton.

This crunchy and ultra indulgent biscuit is perfect as a tart base or in individual portions to enjoy with a coffee or a tea. :-)

You may have already come across this recipe in the vanilla-apple tart and the strawberry-rhubarb tart.

To make a 25 cm tart base or 20 small sablés, you will need:

- 110g butter

- 105g sugar

- 2 egg yolks

- 2g salt

- 4g baking powder

- 150g flour

Let's get started with the recipe!

In a large bowl, combine 110g butter with 105g sugar and whisk the mixture.

Then add 2 egg yolks, 2g salt and 4g baking powder.

For precise measurements, use a digital spoon scale to weigh the salt and baking powder. ;o)

Whisk everything together again.

Once the texture is smooth and homogeneous, remove the whisk from your bowl and add 150g flour.

Attach the flat beater (or K beater) and mix for 10-20 seconds maximum at speed 1.

After a few seconds, stop your mixer and pour your dough onto a sheet of baking paper.

If you want to make a tart base, place your 25 cm ring on the baking sheet.

Here, I used my perforated ring from Silikomart! I'm a huge fan!

Add a second sheet of baking paper on top of your ring and dough.

Using a small rolling pin, spread the dough inside the ring. This way, you won't have any leftover dough. ;o)

Make sure to spread it as evenly as possible. Ideally it should be the same thickness throughout.

Remove the top sheet of baking paper and place your dough (with the ring) in the freezer for 1 hour.

Preheat your oven to 170°C, fan-assisted.

Once your dough is well chilled, place it on a perforated baking tray and bake for 20-25 minutes in your oven preheated to 170°C, fan-assisted.

Once baked, remove the perforated ring and let your sablé breton cool on its tray.

You can also make 20 small sablés bretons with this recipe. The recipe is the same, only the cutting step changes.

To do so, place the dough on a sheet of baking paper and cover it with another sheet. This will prevent the dough from sticking to the rolling pin when rolling it out.

Stack the 5 mm and 3 mm dough thickness bars to achieve a thickness of 8 mm. Place them on each side of the dough.

Roll out the dough using a large rolling pin. Slide it onto a perforated baking tray and place everything in the freezer for 10 minutes.

To get perfectly even sablés, you will need to bake them in a muffin tin.

Spray each cavity of the tin with our release spray so the sablés come out easily.

Using a 5 cm round cookie cutter, cut out rounds from the dough. Place the dough rounds into the muffin tin cavities.

Use a small offset spatula to move your cut-outs without deforming them.

Bake the sablés for 12 to 14 minutes in the middle of the oven preheated to 170°C.

You will get beautifully golden sablés. :-)

Let them cool for 10 minutes in the tin then let them cool completely on a wire rack.

Let your imagination run wild by creating beautiful tarts with this base or simply make little biscuits to enjoy with coffee.

This recipe is great for using up your egg yolks. A zero-waste idea. :-)

The sablés will keep for 3 to 4 days in an airtight container.

Wishing you a wonderful day, food lovers!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.