Let’s make authentic Sablés Bretons, a gift from the beautiful Brittany to the World (tested)

As Thierry is a Breton before being a Frenchman, that was really just a question of time before he started to bake and cook traditional dishes and delicacies from his region for the family. This time he has decided to prepare some Sablés Bretons (salted butter cookies). They are the most delicious cookies ever: crumbly and buttery with a melt-in-your-mouth texture, a sweet dough with a touch of salt.

They are super easy to make (so much so this can be a good activity with the kids) and will stay fresh for days! It’s packed with energy in a small form factor, so well that one could argue that’s some kind of lembas. Check the traditional recipe below and let us know how you enjoyed your freshly prepared Sablés Bretons!

Alternatively, especially if you’re vegan, you may want to try our delightful almond flakes cookies 🍪

Ingredients you’ll need

For about 12 sablés:

• plain flour: 250g + 40g for your kitchen worktop
• salted butter (from Brittany if you can): 120g + 15g for the cooking
• egg: 1 medium to large (+ 1 yolk – optional)
• granulated sugar: 70 to 80 depending on how sweet you like cookies
• sea salt (from Guérande ideally): 1/2ts

Note :
Most of the flavour of those cookies will come from the salted butter. You’re going to completely alter the original taste by substituting the butter for margarine, coconut oil or any other butter substitute... 🙅‍♂️

How to prepare the Sablés Bretons

1. Melt the 125g of salted butter.

2. In a bowl, pour the flour, granulated sugar, salt, egg, and melted butter. Mix everything together and make a ball with the dough. Thierry is mixing by hand with a flat wooden spoon but you can use a mixer.

3. Generously sprinkle flour all over your work surface, and lay the pastry on top of the flour.

4. Preheat your oven at 200°C (traditional) or 180°C (fan) or th.6/7

5. Using the remaining 15g of butter, grease a baking tray.

5. Roll the pastry flat down to about 5mm or a 1/4″.

6. Using a cookie cutter or a glass of the chosen size (Thierry uses a pint glass), cut cookies and place them on the buttered baking tray.

7. Optional: the Sablés have traditionally a cross pattern that can be created with the back of a fork. If you want a golden finish, whisk the remaining yolk and brush each Sablé with it.

8. Place the baking tray in the oven and bake for 10 minutes.

9. Take the cookie out of the oven and let them cool down.

10. They are ready!

Enjoy!

The Sablés Bretons can be kept for a long time in an air-tight container. Those delicious cookies are packed with energy (calories!) and are not taking space in a backpack. They make a simple but great treat with a cup of tea or coffee!

Let us know in the comments how much you like those traditional Sablés Bretons!

Debrit a galon yac’h! (Bon appétit in the Breton language)