sablé breton

Put 110 g soft butter and 105 g sugar into a large mixing bowl and cream them together with the whisk of the stand mixer.

Add 2 egg yolks, 2 g salt and 4 g Baking powder and whisk everything smooth again. For small amounts such as salt and baking powder, a measuring spoon scale is ideal so you can weigh them exactly.

Once the mixture is nice and even, take out the whisk and add 150 g Flour. Fit the flat beater (K-beater) and mix on speed 1 for no more than 10 to 20 seconds. Only until a dough forms: the shorter you mix, the more crumbly and crisp your sablés will be.

Lay the dough on a sheet of baking paper and cover it with a second sheet. This way it won't stick to the rolling pin while you roll it out.

Place one 5 mm and one 3 mm dough guide on top of each other, which gives you exactly 8 mm of thickness. Position the guides on the left and right of the dough and roll it out with a large rolling pin. The guides ensure the dough is an even thickness throughout.

Slide the rolled-out dough on its baking paper onto a perforated baking sheet and place it in the freezer for 10 minutes. In the meantime, preheat the oven to 170 °C convection heat.

To make sure all the sablés are equally round and equally sized, bake them in a cupcake baking tin. Spray each cavity with non-stick spray so the sablés release easily after baking.

Use a round cookie cutter to cut 5 cm circles from the dough. Lift the rounds into the cavities of the tin with a small angled spatula so they keep their shape.

Bake the sablés for 12 to 14 minutes in the middle of the oven preheated to 170 °C, until they are a golden brown.

Let the sablés cool in the tin for 10 minutes. Then take them out and let them cool completely on a cake rack. Your sablés breton are ready!

For a cake base, place the dough on a sheet of baking paper and set a cake ring 25 cm in diameter around it. We love the Perforated Cake ring from Silikomart for this! Lay a second sheet of baking paper on top and roll out the dough inside the ring with a small rolling pin, keeping it as even in thickness as possible. That way you won't have any dough left over.

Peel off the top baking paper and put the dough with the ring in the freezer for 1 hour. Preheat the oven to 170 °C convection. Place the well-chilled dough on a perforated baking sheet and bake for 20 to 25 minutes. After baking, remove the ring and let the base cool on the perforated baking sheet.