Sable Bretons Sable Bretons

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler

Sweet, salty and simple, these French butter cookies are completely irresistible.

  • Prep time 35 minutes
  • Total time 2 hours

Ingredients

Method

In stand mixer with paddle attachment, beat together butter, sugar and sea salt on medium speed until fluffy, about 3 minutes. Reduce speed to low; beat in egg yolks, 1 at a time, scraping down side of bowl. 

In separate bowl, whisk flour with baking powder; beat into butter mixture just until combined.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 2 months.)

Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Between waxed or parchment paper, roll out 1 disc of dough to 1/4-inch thickness. Using 2-inch round cookie cutter, cut out rounds. Arrange, at least 1 inch apart, on prepared pan. Repeat with remaining dough, rerolling scraps once. Freeze until firm, about 15 minutes. 

In small bowl, beat egg with water; brush tops of cookies. Bake, 1 sheet at a time, rotating pan halfway through, until tops are golden brown, about 20 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely. (Make-ahead: Store in airtight container for up to 4 days.)

Test Kitchen Tip: For maximum deliciousness, use the best quality salted butter you can find.

Makes about 40 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 73 mg
  • Sugars 4 g
  • Protein 1 g
  • Calories 73
  • Total fat 4 g
  • Potassium 10 mg
  • Cholesterol 23 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 3
  • Folate 6
  • Calcium 2
  • Vitamin A 4
Share X
Baking & Desserts

Sable Bretons

Login