Sable Breton
Sable Breton or French Butter Cookies are crisp and crumbly with lots of amazing butter flavor and a melt-in-your-mouth texture that will have you coming back for more.
Servings: cookies
Ingredients
- 6 1/2 tbsp (90 gr) salted butter, room temperature
- 1/2 cup (65 gr) confectioners' sugar
- 1 egg yolk
- 1 tbsp (12 gr) rum, optional
- 1 cup (130 gr) cake flour
- 1/4 tsp baking powder
Egg Wash
- 1 egg yolk
Instructions
- Using a mixer or spatula, mix butter and confectioners sugar just until well combined. Add egg yolk and rum if using. Mix until well combined.
- Sift in cake flour and baking powder to the butter mixture and mix with a spatula until well incorporated.
- If the dough is too sticky to handle, refrigerate the dough for 20-30 minutes. If not, you can skip this step.
- Place the dough between two pieces of parchment paper and roll it to a 1/4-inch (6 mm) thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. Refrigerate for at least 2 hours or freeze it for 1 hour.
- Preheat the oven to 340F/170°C and line two baking sheets with parchment papers.
- Remove the top layer of parchment paper and cut circles with a 2.4-inch (6 cm) cookie cutter. Place the cookies on the prepared baking sheets. Gather the scraps of dough, re-roll, and chill to continue cutting and baking.
- Brush the top of the cookies with the egg wash. Use the back of a fork to make a criss-cross hatch pattern on the cookies.
- Bake for 15-18 minutes, or until the cookies are golden brown. Transfer them to a wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 60mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 236IU | Calcium: 12mg | Iron: 0.2mg
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