Cookies, Sables & Bars

  • Known in French as Lunettes de Romans, these Raspberry Jam Filled Sablé Sandwiches are delicious cookies hailing from the little town of Romans-sur-Isère, in South Eastern France. Made from two layers of “pate sablée” and a jammy filling, they are the perfect mix of buttery/tangy and crisp/tender.

  • Breton Salted Butter Sablés

    by Audrey

    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 …

  • White wine in a biscuit? Oh, oui! These rustic-looking White Wine Almond Canistrelli biscuits are a local specialty hailing from L’Île de Beauté: the sun-kissed Island of Corsica. Naturally vegan, delicately crunchy and best eaten after being dunked in coffee (or wine!).

  • Coconut Lemon Bars (Dairy-free)

    by Audrey

    Slightly tart, with a crisp crust and an intensely-flavoured filling, a lemon pie is one of the French’s most favourite desserts. Any bakery in France will have a “Tarte au Citron” to offer (with or without a meringue topping – although it seems French cooks tend to stay away from the fluffy-sugary topping lately).

  • Almond Pistachio Crescent Cookies

    by Audrey

    These tiny Almond Pistachio Crescent Cookies are a twist on the traditional French vanillekipferl (or “croissants de lune” in French) , which are part of the bredele cookie spread served for St Nicholas Day, or Christmas, in Alsace. Usually flavoured with vanilla, this version packs on nutty flavours, with loads of ground almond, pistachio and a dash of almond extract.

  • Speculoos Cookies from Alsace

    by Audrey

    Before getting into the Christmas spirit, the French from Alsace and Lorraine first get ready for the feast day of St Nicholas, on December 6. Just like in Germany and most Western Christian countries, St Nicholas Day is a big celebration in Alsace – almost as important as Christmas.

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Pardon your French

Let’s bring French flavors to your kitchen! I share uncomplicated and classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority.

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