Sable Breton

Sable Breton. Sift the flour, baking powder and salt together into a bowl. Sablés Bretons are traditional cookies from the Bretagne region (Brittany) in the North-West of France; a region that is famous for its high quality Salted Butter.

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While quite delicious as a cookie, pastry chefs like to use the dough as shortbread crust for tarts and pastries. Meanwhile, Breton refers to Bretagne region (Britanny) in the North-West of France. My take on a truly evil Prue Leith technical challenge from the most recent GBBO season.

This classic Breton cookie is characterized by its sandy ( sablé in French) texture, which is a result of large quantities of butter and egg yolks used to make them.

These cookies originated in Sablé-sur-Sarthe in France.

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Pour the mixture into the baking pan and press down firmly. The dough is prepared, chill, and then cut into individual circles before it is topped with pastry custard and macerated. So they literally mean Sandy Cookies from Brittany!

Judul: Sable Breton
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Linda Arevalo

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