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Sablés Bretons Maison (Home-made Breton Shortbread)
Sablés Bretons Maison (Home-made Breton Shortbread) is a traditional French recipe (from Brittany) for a classic dish of duck pieces and apples cooked in a herbed dry cider sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Home-made Breton Shortbread (Sablés Bretons Maison).
prep time
10 minutes
cook time
12 minutes
Total Time:
22 minutes
Additional Time:
(+3 hours resting)
Serves:
6
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesFrench RecipesBreton Recipes
Breton shortbreads are thick crumbly biscuits that look a bit like a puck. You need to use the best butter you can buy (not cooking butter) as this is what gives Sablés their unique flavour. They are also the ideal base for a cheese cake.
Ingredients:
150g Flour
110g Sugar
100g Soft lightly-salted butter
4 Egg yolks
1/2 tsp Baking powder
Method:
Whisk together the egg yolks and sugar in a bowl until the mixture is pale and creamy. Add the softened butter and cream into the other ingredients.
Sift over the flour and baking powder then mix until the ingredients come together as a ball of dough (be careful not to over-work or it will become tough).
At this point pre-heat your oven to 160°C (gas mark 5-6).
Pat the dough flat then plate between two sheets of parchment paper. Place on a baking tray then roll out to fit the tray. Remove the top sheet of parchment paper (but keep the bottom one in place). Take as many metal pastry cutters as you have and press down into the dough to make rounds. Carefully remove the excess dough, but keep the cutters in place. This will help prevent the dough from spreading or from colouring too much when you bake it.
Transfer to your pre-heated oven and bake for 12 minutes. Allow to cool for a few minutes then unmould the shortbread before allowing to cool completely.
Note that the recipe above is for the plain shortbread you can vary this by adding chocolate chips, currants, nuts, grated coconut etch. The dough can also be flavoured with vanilla, citrus zest, the adjustments are up to you.
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