French Sable Biscuits

Amanda

Rich, buttery French sable biscuits that melt in the mouth.

5 from 26 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine French

Servings

Calories 155 kcal

Equipment

2 Lined baking sheets - I prefer to use reusable silicone liners for ease
Large mixing bowl and wooden spoon - or use an electric hand mixer or stand mixer
28 cm or 2 ¼ inch round cutter
Rolling Pin
metal spatula
cooling rack

Ingredients

215 g butter unsalted
¼ teaspoon salt
70 g caster sugar
2 egg yolks
250 g plain flour
40 g icing sugar
1 teaspoon vanilla extract

Decoration

2 tablespoon caster sugar

Instructions

Put the butter, caster and icing sugars in a large bowl and cream together until pale and fluffy.
Stir in the vanilla then add the egg yolks one at a time, with a spoonful of flour and beating well after each addition.
Stir in the remaining flour with a metal spoon.
Once the dough starts to clump together, bring it together into a ball.
Roll out the dough to about half an inch or just over a centimetre thick.
Cut out the rounds and place a couple of centimetres apart on the baking sheets.
Chill the biscuits on the tray for about 30 minutes.
Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5.
Bake for 10 to 12 minutes until lightly golden.
Leave the sable biscuits on the baking tray for 2 minutes and dust with the caster sugar.
Use a metal spatula to transfer the biscuits to a wire rack to cool completely.

Nutrition

Calories: 155kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 43mgSodium: 107mgPotassium: 18mgFiber: 1gSugar: 7gVitamin A: 295IUCalcium: 7mgIron: 1mg

Keyword biscuit, Breton, butter, cookie, sable