Perhaps the most versatile French cookie dough ever. Starting from simple cookies or small cakes and ending up with large and fancy tarts. The Sablée Breton can be used to make almost everything when it comes to desserts ands sweet treats.
- 90g soft butter
- 65g icing sugar
- 1 egg (small size)
- 20g grounded almonds
- 160g flour
- 1 dash salt
How you do it
Mix Butter and icing sugar. I would recommend to use an egg beater to bring into the texture a lot auf air and make it extra creamy. Whisk in the egg and salt. Keep on beating the batter. Slowly add flour and the grounded almonds, while kneading the cake. At the end you should have a perfect smooth cookie dough.
Use a cookie form or mold of your preference. The sablée should have a thickness of aprox 3 – 5 mm.
Pre-heat the oven to 160ºC. Bake for 25 mins aprox.
Decorate with chocolates or the icings, fill the cake with a tasty cream or just decorate it with some seasonal fruit and enjoy.
(In my variant I used a basic round cake form with a little bit of border. I filled the sablée with some light vanilla cream and decorated with some glazed strawberries)
The Chef Cat 