Brittany

Sablés bretons

Thick, salty butter biscuits that crumble like sand. Brittany in a tin.

60 minTime

3 gProtein each

mildSpice

Make it your way

Grandma's wayBreton salted butter, yolks, sugar and flour.

The original

235kcalsame

3 gproteinsame

1 gfibresame

60minutessame

Sablés bretons.

Per serving, worked out from the ingredient table.

Butter150 g salted butter, soft

Sugar½ cup

Egg yolk3 yolks

Maida (all-purpose flour, plain flour)1⅔ cups

Baking powder1 tsp

Salta pinch, if using unsalted butter

4 steps

1Whisk the yolks and sugar until pale, then beat in the soft butter.
2Add flour and baking powder and mix just until it comes together.
3Roll 1 cm thick between sheets of paper and chill until firm.
4Cut rounds and bake in buttered rings or a muffin tin at 180 C until deep golden.

Serve it like this

Stack on a plate or pack in a tin. Serve with tea, coffee or alongside a bowl of chocolate mousse.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.