How To make French Sables
1/2 c Butter; softened
1/2 c Sugar
1 Egg yolk
1 ts Pure vanilla extract
1 c Unbleached allpurpose flour
1/4 ts Salt
1 Egg; beaten
Crystalline sugar; chopped Recipe by: BAKERS' DOZEN (BETH SEtrAKIAN) SHOW #BD1A08 Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour. Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.
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How To make French Sables's Videos
Sablé Breton Cookies (French Salted Butter Cookies)
These classic French Sable Breton Cookies, or French Salted Butter Cookies, are the most delicious Cookies ever: crumbly and buttery with melt-in-your mouth texture. They are super easy to make with 5 ingredients only and will stay fresh for days!
Read the full recipe here:
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Breton Cookies | French butter cookies
Looking for a crazy good buttery cookie for the upcoming holidays? Stay tuned for this 4 ingredient recipe that will melt in your mouth.
Ingredients will be shared during the premiere!
Ingredients:
60g egg yolks
120 g icing sugar
130g semi-salted butter
200g A.P. flour
Yields 24 cookies
Sables - French Butter Cookies with Nicole Gaffney
French Butter Cookies / How To Make The BEST Classic Sablé Breton by Double Stop Bake Shop
#buttercookies #french #dessert #cookies #hearts
French Butter Cookies are classic, simple, beautiful, and delicious! Sablé Breton are traditionally round with scalloped edges, but I used a heart shaped cookie cutter for mine. These are simple and perfect. They need nothing more than a cup of coffee or tea.
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French Butter Cookies recipe:
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JK Adams Rolling Pin
Blending Fork
Cherries Dish Towel
Heart Shaped Cookie Cutter
Stainless Steel Measuring Cups
Parchment Paper
Coming soon, my recipe for Cinnamon Bricks:
Chewy cinnamon bar cookies baked in an 8 inch pan
Music credit: Fascination Waltz played by Bonnie & Nick Norris
Violins: Bonnie Norris
Guitar & Mandolin: Nick Norris
Lighting:
طريقة تحضير السابليه Best Sablé cookies recipe ever
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المقادير:
1 كوب ( 226 غرام) زبدة بحرارة الغرفة
3/4 كوب ( 75 غرام ) سكر بودرة
بيضة واحدة
2 ملعقة صغيرة ماء الزهر او حليب او فانيليا
3 اكواب (375 غرام) طحين لجميع الاستعمالات
رشة ملح
1 كوب مربى المشمش
1 كوب سكر بودرة( لا نحتاج كل الكمية)
حرارة الفرن 350 درجة F او 180 درجة C على الرف الوسط لمدة 15 دقيقة.
Ingredients
1 cup (226 g) butter room temperature
3/4 cup (75 g) powdered sugar
1 large egg
2 tsp orange blossom water, milk or vanilla
3 cups (375 g) all_purpose flour
1/8 tsp salt
1 cup apricot preserves
1 cup powdered sugar
350 degrees oven on the middle shelf for 15 minutes.
#frenshcookies #sablecookies #shortbreadcookies #buttercookies #christmascookies #frenchpastries #frenshsablecookies #sablerecipe #holidaycookies #sable
Classic Sablé Cookie Recipe | Ready for a butter cookie?
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▶Classic Sablé cookie◀
Unsalted Butter 60g
Sugar Powder 35g
Vanilla Powder(optional) 0.2g
Pinch of salt
Egg Yolk 10g
Cake Flour 90g (in the case of chocolate sable cookie, this would be 80g cake flour + 10g cocoa powder)
①Gently beat the butter
②Add sifted sugar powder/vanilla powder/pinch of salt and cream the batter.
③Add in the egg yolks and mix.
④Finally sift in the cake flour (& cocoa powder for chocolate sable) and mix.
⑤Roll it out into a shape of a cylinder (3cm diameter)
⑥Leave it in the freezer for an hour.
⑦Take it out of the freezer and brush the dough with egg white then roll it in sugar. Slice into 1.5cm thickness.
⑧Bake for 20mins at 170℃ (Pre-heat oven to 170℃)
*If you want the matcha version, use 85g cake flour + 3~5g matcha powder!
*How to make vanilla powder: Simply blend dried + used vanilla pods into powder!
*How to store: Store in a cool place for up to 2weeks.
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Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Quart Bowl-Lift
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Bamix, Braun
Stand Blender: Vitamix QuietOne
Silicon Spatula, whisks, thermometers (infrared + probe)
Kitchen/Baking Scale
Sieves, Spatulas, Zester, Brushes, Scraper, Piping Tips etc.
I haven’t mentioned fridge/freezer/saucepan/bowls etc in the video as any kitchen would already have them.
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