Sablé
(Breton biscuit, French butter cookie)
This classic Breton cookie is characterized by its sandy (sablé in French) texture, which is a result of large quantities of butter and egg yolks used to make them. The cookies were first produced in 1670 in Sablé-sur-Sarthe, when the steward of Prince Condé made him some shortbreads for a party.
According to the story, he named them sablé in honor of the Marquise de Sablé, who was also present at the party. The cookies can be flavored with a wide variety of ingredients, such as lemon or orange zest, almonds, green peppers, or cheese. It is recommended to serve them with a cup of hot coffee or tea.
Pairing tips
Crémant de Bordeaux
Crémant de Bordeaux is a French appellation for white and rosé sparkling wines that are made from typical Bordeaux grapes such as Ugni Blanc, Sauvignon ... Read more
Recipe variations
Traditional Sablé Cookies
READY IN 20minThis is the recipe for traditional sablé cookies, which you can decide to flavor with either vanilla, cinnamon, or lemon.
Two-Tone Sablés
READY IN 1h 25minThis recipe gives instructions on how to prepare two-colored sablé cookies.
Chocolate Sablés
READY IN 3h 37minThis recipe gives instructions on how to prepare cocoa-flavored sablé cookies.
Provençal Sablé Cookies
READY IN 2h 40minThe traditional sablé cookies are sweet, but this recipe teaches you how to make savory ones seasoned with Parmesan cheese, rosemary, and thyme.
Sablé Authentic recipe
This is the recipe for traditional sablé cookies, which you can decide to flavor with either vanilla, cinnamon, or lemon.
WHERE TO EAT The best Sablé in the world (according to food experts)
