French Sables Recipes

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CHOCOLATE SABLé COOKIES



Chocolate Sablé Cookies image

Provided by Camille

Categories     Dessert

Time 26m

Number Of Ingredients 9

141 g unsalted butter, room temperature (10 Tbs)
100 g light brown sugar (1/2 cup)
1 tsp vanilla
142 g bittersweet chocolate (use baking chocolate, not choc. chips) (5 oz)
120 g all-purpose flour (1 cup)
14 g natural unsweetened cocoa powder (2 Tbs)
4 g baking soda (1/2 tsp)
1/2 tsp cinnamon (optional variation)
1 tsp Fleur de Sel or flaked sea salt

Steps:

  • In a medium sized mixing bowl, combine room temperature butter and brown sugar. Use your hands to combine the two ingredients. You can also use a spatula to full combine if necessary. Sometimes a spatula or spoon is helpful to smooth out any butter lumps. Add vanilla and stir.
  • Use a serrated knife to chop chocolate into fine, small pieces, making some smaller and some slightly larger.
  • Add all dry ingredients including chocolate to the butter mixture and gently stir just until the dough comes together.
  • Pour dough out onto a long piece of plastic wrap and form dough into a log that is roughly 10″ long. You will need to use your hands to bring the dough together so it's smooth. Wrap and refrigerate for at least two hours.
  • When ready to bake, preheat oven to 350 degrees and cut dough into 1/2 inch slices with a serrated knife. Place no more than 12 cookies on one baking sheet lined with parchment paper, making sure to stagger cookies so that they bake properly.
  • Bake for 9-11 minutes. Cookies should still look slightly gooey but not raw.
  • Cool and enjoy. If desired, add more fleur de sel on top of the cookies.

BRETON SALTED BUTTER SABLéS



Breton Salted Butter Sablés image

If there's one cookie that defined my childhood, it is undoubtedly this one: the Breton Salted Butter Sablé, also known in French as the Galette Bretonne. It is a crisp, "sandy" cookie made with the simplest of ingredients: flour, sugar, eggs and a lot of butter enriched with sea salt flakes. It can be found in all bakeries across Brittany, and lots of natives like myself will tell you it is their absolute favorite. Simply put: it boasts the perfect combination of sweet and salty flavors, finished with a generous...

Provided by Audrey

Categories     Breakfast

Time 25m

Yield 18 sables

Number Of Ingredients 1

1 cup (250g) unsalted butter, diced and at room temperature1 1/4 cup (250g) sugar3 whole eggs + 1 egg yolk4 cups (500g) all-purpose flour1 1/2 tsp (8g) flaky sea salt, such as Fleur de sel or Maldon1 tbsp (15g) milk

Steps:

  • In a large mixing bowl, combine the butter and sugar together until light and fluffy. Stir in the 3 whole eggs, until just incorporated.
  • Sift together the flour and salt over the butter/sugar/egg mixture. Combine with a spatula until it all comes together into a soft ball. It is essential to stop mixing as soon as the ingredients are all combined; over-mixing will make the sablés too tough. Wrap the dough in plastic film and chill for 1 hour.
  • Pre-heat your oven to 350F (180C) with a rack in the middle.
  • Transfer the dough onto a sheet of parchment paper. Lay another sheet of parchment paper on top and roll the dough until it is ½-inch thick (1.27cm). Peel off the top sheet of parchment paper and cut out circles of dough with a 2-inch (5cm) round cookie cutter (scalloped, if you want to stick to the authentic look).
  • Transfer the dough circles onto a parchment paper-lined baking sheet. The dough is still quite sticky, you may need a spatula to delicately unpeel the circles.
  • In a small bowl, beat the egg yolk with the milk and brush the top of the dough circles with this egg wash. Using a fork, create a crosshatch pattern over the dough circles.
  • Bake for 25 minutes, rotating the baking sheet mid-way.
  • Transfer the sablés immediately to a cooling rack.

Nutrition Facts : Calories 200, Fat 20 grams

FRENCH SABLES



French Sables image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield Approximately 4 dozen Sables

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
1 cup unbleached allpurpose flour
1/4 teaspoon salt
1 egg, beaten
Crystalline sugar, chopped

Steps:

  • Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
  • Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

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  • With a mixer on low speed, beat the butter, sugars, and salt together for 5 minutes, until smooth. Beat in the yolks, then the vanilla. Scrape the bowl and add the flour all at once. Mix only until the flour is incorporated.
  • Divide the dough in half, flatten into disks on a lightly floured surface, and place each between sheets of parchment or wax paper. Roll the dough 1/4 inch thick. [Editor’s Note: Just like in the story of Goldilocks, you want the dough to be not too thin and not too thick but just right at 1/4 inch thick. Trust us.] Refrigerate for at least 2 hours or freeze for at least 1 hour.
  • If using 2-inch baking rings, cut out the first batch of cookies and, using an offset spatula, gently transfer the cookies to a baking sheet lined with parchment paper. If using 2-inch cookie cutters, cut out the first batch of cookies and, using an offset spatula, gently transfer the cookies to muffin tins to help the cookies retain their perfect shape during baking.


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  • In the bowl of the mixer cream the butter on medium speed, then add the sugars and salt, beat for one minute. Reduce the speed to low then add the egg yolks and vanilla beat for one minute. Be sure to scrape the bowl.
  • Mix the dough just until combined, the dough will be soft. There may be flour remaining at the bottom of the bowl, mix it into the dough with a spatula.
  • Place the dough on a lightly floured flat surface and knead gently into a ball. Divide the dough into two parts. I formed one into a log about 8-9 inches (20-22 cm) and one into a ball. The log is for slice and bake and the round is for cut out cookies. You can do the same or do one or the other. (If you make of the same type of cookie, be sure to make either two logs or two rounds for easier handling of the dough). Wrap the dough in plastic and chill for at least three hours.


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  • Beat butter in a large bowl at medium speed until smooth and very creamy. Add the sugars and salt; beat until well blended, about 1 minute. The mixture should be smooth and velvety, not fluffy and airy. Reduce the mixer speed to low and beat in the egg yolks, again beating until the mixture is homogenous.
  • Add the flour; mix on low speed, just until the flour disappears into the dough and the dough looks uniformly moist. (If most of the flour is incorporated but you've still got some in the bottom of the bowl, use a rubber spatula to work the rest of the flour into the dough.) The dough will not clean the sides of the bowl, nor will it come together in a ball - and it shouldn't. You want to work the dough as little as possible. What you're aiming for is a soft, moist clumpy (rather than smooth) dough. Pinch it, and it will feel a little like Play-Doh.
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