Sable Breton

According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670.

The French word sable means “sand” which is the French term that takes the place of the English “breadcrumbs” in the context of baking: at the beginning of the recipe, the baker rubs cold butter into flour and sugar to form particles of dough resembling breadcrumbs or sand.

Sablés can be flavored with almonds, lemon or orange zest.(wiki)

INGREDIENTS: (35  no.)

Flour: 200 gm

Butter:160gm

Egg Yolks: 80 gm (4-5 eggs)

Lemon zest: 2 lemons

Grain sugar: 130 gm

Salt: 2 pinch

Vanilla essence: 1 tsp.

Baking powder:12 gm

METHOD:

  1. Whisk together egg yolk, sugar, vanilla essence (scraped vanilla beans if available), salt, lemon zest till combined well.
  2.  Add softened butter and continue mixing with a whisk.
  3. Gently fold in sifted flour and baking powder.
  4. Roll half of the cookie dough between two parchment papers till very thin and let it sit in refrigerator for a while.
  5. do the same with other half of the dough.
  6. Before baking brush the dough with egg wash (and make design with a fork if required) and bake it for 5 mins. at 190 degrees Celsius.(This will help them to stay in shape while cutting)
  7. Take out and cut the cookies in desired shape and bake them further for 10-15 mins at 190 degrees Celsius.
  8. Your cookies are ready let them cool down and store in air tight container.

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