Comments on: French Salted Butter Cookies (Sablé Breton)

By: Audrey

Audrey — Wed, 02 Jul 2025 06:13:03 +0000

In reply to Deb W.. Amazing, Deb! So glad you enjoyed the recipe, and even happier you ended up with 30 cookies (and not 18)! More to enjoy! I hope other regions from the USA will use some of your tips, especially regarding the butter used. Sounds like it was a total success :)

By: Deb W.

Deb W. — Tue, 01 Jul 2025 14:49:47 +0000

I’m one to follow a recipe EXACTLY (including weighing ingredients), and my yield for one recipe was 30 (2½-inch) baked cookies, not 18 – and yes, I used a ruler to make sure my unbaked cookies were ½-inch thick. As you didn’t specifically say how to make the imprints, I found that dragging a fork across the cookies in crisscross fashion for the imprint worked best rather than pressing down as for regular peanut butter cookies (tried both ways). As I am in the USA, I used Land-o-Lakes Extra Creamy European-style butter (82% milk fat) as you suggested. You said they are supposed to be dark golden, but because I don’t even like dark toast, I baked them to a light golden in the top ⅓ of my oven (heats from the bottom). They turned out great! Thank you for the recipe.

By: Audrey

Audrey — Sat, 24 Aug 2024 08:18:02 +0000

In reply to H. Jude Boudreaux. Really hope you'll enjoy them! I think they're about as close as I can get them, but the ultimate secret is the absolute best quality butter you can get. Would love to hear back :)

By: H. Jude Boudreaux

H. Jude Boudreaux — Fri, 23 Aug 2024 03:02:46 +0000

Just printed a recipe for my daughter and I to make tomorrow night! Hopping these are as delicious as we had in Brittany 2 years ago!

By: Audrey

Audrey — Thu, 12 Jan 2023 16:15:15 +0000

In reply to Cj.

This is some wonderful storytelling, I can picture every word you wrote… And the “caramel sandwich” idea sounds absolutely delicious! I’m sure with enough practice, your homemade version will be every bit as good as the St. Michelle (or close enough). And I’m sure your husband won’t mind helping to eat all the practice!

By: Cj

Cj — Thu, 12 Jan 2023 00:35:50 +0000

This past Christmas I need my gift box of holiday, baked, cookies, and candies… Which are always a hit. Shortly before baking, I had the good fortune of securing 4 boxes of ‘La Grande Galette’ made by St. Michel. Thrilled to have French Butter Cookies made with Guérande sea salt, I realized my excitement caused be to over. I thought. “I’ll use them for my gift boxes. But still, 4 boxes were a lot…until it wasn’t. When I figure out what to do, I began my bake day only to find 2 boxes entirely disappeared!
My point: the authentic French store bought ones are irresistible (my French husband agreed as a crumb fell to his collar :-).

I made apple cider caramels dipped in chocolate. I save some caramel for my Galette idea. I let a caramel melt on the bottom of one galette and placed another in top to make a sandwich. The caramel firmed a distinct but thin line between the cookies and welded them together. Then, with a serrated knife I sliced the Galette sandwich in half….which was quite easy if place solidly in a hard surface. I then dipped half of the galette half in dark chocolate and then dipped in toasted walnuts or pecans.

They were absolutely devine. The butter flavor with the saltiness combined with the tang of the caramel was delicious. And the sandy texture with the slight chewiness of the caramel contrasted nicely. The amount of nuts and chocolate were purposely conservative so as to complement the caramel and cookie, respectively.

Now, I do not expect to run into a stash of St. Michelle Galette’s next year. Yet, I already have requests for them. So I will take 2023 to perfect the ones I make homemade from your recipe. Thank you for including the emphasis on the ingredients. They truly are a special type of cookie. I can see where it can be ruined without the right ingradients.

By: Audrey

Audrey — Sun, 20 Nov 2022 15:38:18 +0000

In reply to Ken Neumann. Hello, Ken. I hope I'm understanding the question properly. Maldon and fleur de sel can basically be used interchangebly for this recipe. If you wanted to salt your own pound of butter (this recipe only uses 250gr of butter) I would suggest using 14gr of fleur de sel or maldon (a bit less than 3 teaspoons) for a pound of butter.

By: Ken Neumann

Ken Neumann — Sun, 20 Nov 2022 13:57:02 +0000

I’d like to make these cookies, but in rural Michigan my butter choices are limited. Can you provide a recipe for the appropriate amount of fleur de sel to add to a pound of unsalted butter? I know that various salts have differing consistency and weights so is the recipe the same for Maldon sea salt?

By: Audrey

Audrey — Sat, 02 Oct 2021 10:54:49 +0000

In reply to Will. Hi Will! Yes it looks like Les Prés Salés butter comes with big sea salt flakes, so you don't need to add more salt to the butter. Happy baking!

By: Will

Will — Thu, 30 Sep 2021 21:05:59 +0000

Hello Audrey. About 3 years ago you provided us with a recipe for Breton Salted Butter Sablés, where you gave us instructions for incorporating salt into the butter into the sablé dough. I have a block of Les Prés Salés butter in the fridge, and am wondering if I can substitute that instead of following the recipe to add seasalt to unsalted butter.