French Salted Butter Cookies (Sablé Breton)

Audrey — Sun, 04 Nov 2018 18:08:07 +0000

If there’s one type of cookie that defined my childhood in Brittany, it’s the Sablé Breton! These traditional French salted butter cookies are crispy, buttery, and perfectly balanced with a hint of salt. Whether you’re a seasoned baker or just starting out, this easy recipe will transport you straight to a Brittany kitchen.

What is Sablé Breton?

Sablé Breton, also known as French salted butter cookies, originate from Brittany, my home region, known for its high-quality salted butter. The word “sablé” means “sandy” in French, referring to the crumbly texture of these cookies. These buttery cookies can be found in all grocery shops and bakeries across Brittany. They are usually sold in tin boxes with flip lids decorated with illustrations or photos depicting Brittany life. And most locals like myself will tell you it is their absolute favorite!

Like many other Brittany recipes, these French salted butter cookies are made with the simplest of ingredients: flour, sugar, eggs and a lot of butter enriched with sea salt flakes. They have a very unique salty-sweet flavor that makes them a favorite not only in Brittany but in all French homes.

Let’s dive into how to create the perfect Sablé Breton right in your own kitchen!

Ingredients you’ll need for this traditional Sablé Breton cookie recipe

Brittany bakers like to rely on simple, yet high quality ingredients. Here are my recommendations for choosing the best ingredients for Sablé Breton cookies

Butter. This recipe is all about the butter: choose a good-quality European brand. Read my notes below where I give you more details about the right butter to choose, whether you’re in France or outside of France.
Salt. Whenever possible, use fleur de sel, available online and at many grocery stores across the US and Canada. If fleur de sel isn’t available, opt for high-quality sea salt flakes, like Maldon, which also offers excellent flavor and texture.
Sugar. White sugar is best here.
Eggs. We need 3 large eggs for the dough, and 1 egg yolk mixed with milk to brush atop the sablés right before baking. This helps provide the golden tops.
Flour. Use all-purpose flour.
Milk. We just need 1 tbsp (15ml) of milk for the egg brushing. Prefer 2% m.l. or whole milk.

If you want to stick to the authentic Sablé Breton look, use a 2-inch (5cm) round and scalloped cookie cutter.

Step by Step instructions

Preheat and Prep: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Combine wet ingredients: Cream together the butter, salt and sugar until light and fluffy. Stir in the 3 whole eggs, one at a time.
Add dry ingredients: Slowly incorporate the flour into the butter mixture. Mix just until the dough comes together—don’t overmix, as you want to maintain that tender, crumbly texture.
Roll Out the Dough: Lightly flour your work surface and roll out the dough to about 1/2-inch (1.27cm) thickness. If the dough feels sticky, you can refrigerate it for 15 minutes to make it easier to handle.
Cut Out Cookies: Use a round cookie cutter to cut out your cookies and place them on the prepared baking sheet.
Bake: Bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
Cool and Enjoy: Transfer the cookies to a wire rack to cool completely. Enjoy with a cup of coffee or tea!

Audrey’s tips for Perfect Sablé Breton Cookies:

Before you start, I wanted to share a few more notes and tips, including on choosing the right butter and salt – the two most important ingredients in this recipe.

1. Use High-Quality Butter

Since butter is the star of this recipe, using a European-style salted butter will give you the best flavor and texture.

In France, you have the choice between these three butter types:

“beurre doux” (unsalted butter)
“beurre demi-sel” (slightly salted butter)
“beurre salé” (salted butter with sea salt flakes, 3 to 5% more salty than the “beurre demi-sel” butter). Beurre salé is mostly consumed in Brittany and is the one used to make these salted butter sablés. In your kitchen, you can recreate this salted butter by using “unsalted or “demi-sel” butter to which you add fleur de sel. Adding fleur de sel recreates this signature salty, crunchy bite that makes these cookies so special.

You can find “demi-sel” French butters in the US/Canada at some grocery stores (such as Echire’s) or even some European-style butter, cultured or not cultured (such as Land O Lakes’). These are definitely good-quality butters and I’d strongly suggest using them for your baking projects.

2. Choose the right salt.

To salt the butter and achieve an authentic taste, I rely on French Fleur de sel, which you can find online and in some grocery stores in the US/Canada. If you can’t find fleur de sel, try to find some other good-quality sea salt flakes. Maldon is very good too. It has fine flakes but the volume can remain the same as fleur de sel in this recipe.

3. Don’t Skip the Chilling

If your dough is too warm or sticky, chill it for a few minutes before rolling it out. This makes it easier to cut into shapes.

4. Don’t over-mix.

Mix until the ingredients are just incorporated and hold into a rough ball. Overmixing results in tough cookies.

Frequently Asked Questions

Can the dough be made in advance?

Absolutely. The dough can be made and wrapped well in cling wrap. The unbaked dough can be refrigerated for 3 days or frozen for up to 3 months. Thaw it overnight in the refrigerator. Before rolling it, leave it at room temperature for ten minutes to soften. Follow instructions as per the recipe.

Can I add flavors like chocolate or spices?

Absolutely! You can experiment by adding a touch of cinnamon, lemon zest, or even dipping the cookies in melted chocolate for a fun twist. Although if it is your first time making these Breton sables, I recommend simply sticking to the basic recipe to experience their iconic buttery taste.

How long do they keep?

You can keep the sables in a sealed Tupperware for up to 10 days. After that time mark, they tend to harden, but still taste good in my opinion.

Can I freeze them?

Yes, these cookies freeze very well. Keep them in an airtight container in the freezer for up to 3 months.

Serving Suggestions

Sablé Breton cookies are incredibly versatile! Serve them with a cup of coffee, hot chocolate, or your favorite tea. In France, we also use them to crumble over ice cream or yogurts for an added crunch. I also love to crush them for a cheesecake crust, in lieu of graham crackers.

They are also perfect for Holiday gifting! Pack them in a beautiful tin and gift them to friends and family for the holidays.

I hope you’ll love this French Salted Butter Cookies (Sablé Breton) recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment.

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