Sablé cookies are a traditional Christmas fare in France, although they are well loved all year round 🙂 They are from the Normandy region and are delicious plain but you can also dip them in dark chocolate or vary the flavourings – almond, orange zest, cinnamon etc.
The word sable means sand in French which is the term used when the English use the term “breadcrumbs”, as you rub the cold butter, flour and sugar together at the start of the recipe to make texture like breadcrumbs (or sand) before adding the egg.
- 250g flour
- 125g butter
- 75g sugar
- 1 egg
- A few drops of vanilla essence
- I egg yolk (for brushing cookies before baking)
- Pre-heat oven to 180°C
- Rub the flour, butter and sugar together until you get a breadcrumb texture
- Make a well in the centre and add the egg and knead the dough into a ball
- Leave the dough to rest for at least 30 minutes
- Place on a smooth surface and roll out
- Use cutters to cut out the cookie shapes
- Brush the sablé cookies with egg yolk (to get a nice gold colour)
- Bake in oven at 180°C for 12-15 minutes (keep an eye on them, once they are nice and golden remove from oven and place on cooling rack