Background and origin
Sablés are classic French biscuits known for their delicate, crumbly texture. The name "sablé" comes from the French word "sable," meaning "sand," and refers to the crumbly, sandy consistency of the biscuits. They are among the most well-known and popular pastries in France and are also popular internationally.
The first written mention of sablés comes from a 1739 cookbook describing the recipe. The dough at that time consisted of flour, sugar, and butter, resulting in a simple yet delicious pastry. Over time, sablés became increasingly popular in the region and later throughout France.
The spread of sablés began in the Sablé-sur-Sarthe region and then gained nationwide recognition, especially in the 19th century. In modern times, they are an integral part of French baking tradition and are offered in numerous variations and flavors. They can be found in bakeries and patisseries throughout France and are also often sold as gifts or souvenirs.
Sablés have also become popular internationally. They have been exported to many countries, where they are often known as "French butter cookies." Especially in English-speaking countries, such as the UK and the US, sablés are often known as "French shortbread" or "French butter cookies."
Ingredients
175g butter
75g powdered sugar
1 teaspoon vanilla sugar
1 pinch of salt
1 tablespoon milk
250g flour
Preparation
Step 1
Cream the butter in a bowl until soft. Add the powdered sugar , vanilla sugar , salt , and milk and mix well.
Step 2
Add the flour and knead to form a firm dough. Divide the dough in half and form into two rolls with a diameter of 3-4 cm. Wrap in cling film and refrigerate for about 30 minutes.
Step 3
Using a sharp knife, cut the roll into approximately 5mm-thick slices and place them on a baking sheet with enough space between them. Meanwhile, preheat the oven to 200°C.
Step 4
Bake the sablés at 200°C in the center of the oven for about 10 minutes until golden brown, but not too dark. The sablés are best fresh, but can also be stored in a tightly sealed jar for 1-2 weeks.