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Sable Breton

Originated from Brittany in the North-West of France, Sable Breton is a shortbread cookies that is made with baking powder which is what gives that airy and melt in your mouth texture.

This biscuit is so versatile and can be served as it is or use it as bases for tarts or entremets. To create a drop down center, it is advised to bake the Breton cookie in lightly greased rings. The cookie will rise exponentially from the reaction of heat with the chemical aerating agent, and as they are pulled out from the oven, the center will start to sink slightly, giving you an indent that allows for topping it with any type of fillings such as ganache, caramels etc.

A baked Sable Breton can be kept in an airtight container for up to 3 weeks or simply wrap them well and freeze for up to 3 months.

Sable Breton

Sable Breton


Yield: 10 cookies

100 g Unsalted Butter

75 g Icing Sugar

40 g Egg Yolk

175 g Plain Flour

2 g Sea salt flakes

½ tsp Baking powder

1 tsp Vanilla Bean Paste

1 Yolk (for egg washing)



1. Combine cold but pliable butter in a mixing bowl together with the sugar and whip until light and airy.

2. Gradually add in the eggs and yolks and continue to mix over low to medium speed until well incorporated.

3. Meanwhile, sift all the dry ingredients together except for the salt then add in to the egg mixture in 2 - 3 additions mixing until they just come together.

4. Transfer the dough in between two parchment paper and roll to approximately 5mm in thickness. Place onto a flat tray and leave in the fridge for 2 hours or until it is completely firm.

5. Pre heat the oven to 190C. Spray the individual 7.5cm cookie rings with some oil then cut out to disc to the size of the rings. Line them onto a baking tray previously lined with parchment paper.

Brush the top of each cookies with some egg yolks then using a fork, draw lines of patterns on top.

Bake for 10- 12 minutes or until the top starts to turn dark golden in color.

6. Once baked, cool over the wire rack.


Baked Sable Breton can be stored in an airtight container for up to 1 week. Alternatively, you can freeze the cookie in the freezer for 1 month.


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