Sables Breton
Adapted from Little Flower Baking by Christine Moore. More than other types of cookie, these are quite sensitive to being overbaked. Some might like them darker, but I prefer mine a little less, which allows for the flavor of the salt and butter to come through. I recommend baking them one sheet at a time on the middle rack of the oven. Even in a convection oven, I find if you bake these on the lower rack, they’ll cook too quickly on the bottom. It helps if you can make room in the refrigerator or freezer before you start rolling the cookies so you chill the baking sheets with the unbaked cookies on them. Chilling them makes it easier to score them with a fork, but if you work fast you can probably get away with not chilling them. I reduced the baking powder in the original recipe, but it’s still imperative that you use aluminum-free baking powder because these have a bit more leavening than other cookie recipes. Regular baking powder has a tinny taste, and you want to avoid that in these buttery treats.
Adapted from Little Flower Baking by Christine Moore. More than other types of cookie, these are quite sensitive to being overbaked. Some might like them darker, but I prefer mine a little less, which allows for the flavor of the salt and butter to come through. I recommend baking them one sheet at a time on the middle rack of the oven. Even in a convection oven, I find if you bake these on the lower rack, they’ll cook too quickly on the bottom. It helps if you can make room in the refrigerator or freezer before you start rolling the cookies so you chill the baking sheets with the unbaked cookies on them. Chilling them makes it easier to score them with a fork, but if you work fast you can probably get away with not chilling them. I reduced the baking powder in the original recipe, but it’s still imperative that you use aluminum-free baking powder because these have a bit more leavening than other cookie recipes. Regular baking powder has a tinny taste, and you want to avoid that in these buttery treats.
- Carbohydrate 2.10291555555556 g
- Cholesterol 671.296 mg
- Fat 14.43776 g
- Fiber 0.00124444446298811 g
- Protein 8.62846222222222 g
- Saturated Fat 5.195744 g
- Serving Size 1 1 cookie (55g)
- Sodium 75.2305833333144 mg
- Sugar 2.10167111109257 g
- Trans Fat 0.569567999999999 g
- Calories 173 calories
Step-by-step
- In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a bowl with a sturdy silicone spatula, cream the butter and salt together on low speed until smooth, about 30 seconds.
- In a separate bowl, whisk the egg yolks, gradually adding the sugar while whisking, until the yolks are light and fluffy – about a minute. With the mixer on low, add the egg yolks to the butter, stopping the mixer to scrape down any butter clinging to the sides so it all gets incorporated.
- Sift together the flour and baking powder in a small bowl, then stir that into the creamed butter mixture until it’s completely incorporated. (Don’t overmix it.)
- Pat the dough into a rectangle about 1-inch (3cm) thick, wrap in plastic, and chill for an hour. (The dough can be made up to five days in advance, and stored in the refrigerator.)
- Line two baking sheets with parchment paper. Have a pastry scrape or thin metal spatula handy.
- Cut the rectangle of dough in half and place one piece between two large sheets of parchment paper. Roll the dough until it is between 1/3- to 1/2-inch (1,25cm) thick. Peel off the top piece of parchment paper and, using a 2-inch (5cm) round cookie cutter, cut out circles of dough, place them on the prepared baking sheet at least 1/2-inch (2cm) apart. You may need to coax them off the parchment with the pastry scraper or spatula.
- Roll the second piece of dough, cut out circles, and put them on the other baking sheet. (Scraps can be gathered up and rerolled to make additional cookies.) Chill the baking sheets of cookies in the refrigerator or freezer until firm.
- To bake the cookies, preheat the oven to 350℉ (180℃). Adjust the oven rack to the middle of the oven.
- Beat the egg in a small bowl with the teaspoon of water. Remove one sheet of cookies from the refrigerator or freezer. Brush the tops of the cookies with the egg wash then use a fork to cross hatch a pattern on the tops of the cookies. Bake the cookies until the tops are golden brown, about 15 minutes, rotating the baking sheet in the oven midway during baking.
- Remove the cookies from the oven and let cool on a wire rack. Brush the second baking sheet of cookies with the egg wash, rake a pattern across the tops with a fork, and bake them.
My Perfect Sables Breton
As a busy working mom, finding time for baking can feel like a luxury. But sometimes, the simplest pleasures are the most rewarding. This recipe for Sables Breton cookies has become a staple in my kitchen, a perfect balance of ease and deliciousness. These buttery, melt-in-your-mouth cookies are unbelievably satisfying, and the process is surprisingly straightforward. They’re not just a treat for special occasions; they’re the kind of cookie that brightens up a hectic Tuesday night.
What I love most about these cookies is their delicate flavor. The subtle sweetness is perfectly complemented by the salty butter, creating a harmonious taste that's both sophisticated and comforting. The secret, I’ve found, lies in not overbaking them. A slightly pale golden brown is ideal; this ensures a tender crumb and allows the buttery flavor to shine. I also highly recommend using good quality salted butter – it makes all the difference! It's a small investment that results in a big flavor payoff.
The recipe itself is incredibly forgiving. I've often made it with children helping, and it's a great way to involve them in the kitchen. The chilling step is essential – it helps prevent the cookies from spreading too much, and also makes them easier to handle. While the recipe suggests chilling for an hour, I've found that even a shorter chill works well, especially if you're working quickly. Just be sure to keep your dough cool and prevent it from getting too soft.
These cookies are incredibly versatile. They are wonderful on their own with a cup of tea or coffee. They also pair beautifully with a glass of cold milk or even a scoop of ice cream. They're an excellent addition to a picnic basket or a holiday cookie tray, but they're also just as satisfying enjoyed on a quiet evening at home. They're the perfect cookie for anyone, regardless of their baking experience.
One thing I've learned is that the quality of your ingredients does make a noticeable difference. Don't skimp on the butter – use the best quality you can find. Similarly, the type of baking powder you use matters. I always opt for aluminum-free baking powder because it prevents any metallic aftertaste. This attention to detail pays off, resulting in a truly exceptional cookie.
Making these Sables Breton cookies isn't just about following a recipe; it's about creating a moment of calm amidst the chaos of daily life. The rhythmic act of mixing, rolling, and cutting the dough is strangely therapeutic. And the aroma of warm butter and sugar filling your kitchen? Priceless. So, next time you need a little bit of self-care, or a delicious treat to share, I highly recommend giving these cookies a try. You won't be disappointed.
Beyond the simple pleasure of baking and eating these cookies, they represent a connection to something larger than myself. The act of creating something delicious from simple ingredients feels deeply satisfying. It's a tangible reminder that even in the midst of a busy life, there is time and space for small moments of joy. Baking these cookies isn’t just about the result; it’s about the process, the anticipation, and the sharing of something homemade with loved ones.
So, gather your ingredients, preheat your oven, and embark on this simple yet rewarding baking adventure. The result will be a batch of delicious Sables Breton cookies that are sure to impress and delight, whether you're sharing them with friends, family, or simply treating yourself. These cookies are a testament to the fact that sometimes, the most beautiful things are born from the simplest of acts and ingredients. The satisfaction of creating something delicious from scratch is a gift worth savoring.
