Sable Breton, also known as Galette St Michel, is a classic French butter cookie, distinguished by its delicate, crisp texture and buttery flavor. Perfectly thin and flavorful, these cookies pair beautifully with other desserts or can be enjoyed on their own.
Ingredients
🍬 1/2 cup + 2 Tbsp granulated sugar
🧂 Fleur de sel or kosher salt, 2 pinches
🥚 4 egg yolks
🧈 1 1/2 sticks unsalted butter, softened
🍋 Zest of 1 lemon
🌿 1 vanilla bean, seeds scraped out
🍶 1/4 tsp baking powder
🍚 1.6 cups all-purpose flour, sifted
🥚 2 egg yolks for egg wash, beaten
Instructions
1- Preheat Oven:
- Set your oven to 375°F (190°C).
2- Prepare Vanilla:
- Carefully scrape out the vanilla seeds from the bean using a knife.
3- Mix Ingredients:
- In a metal bowl, combine sugar, fleur de sel, vanilla seeds, and lemon zest.
- Add the egg yolks and whisk until smooth and pale yellow.
4- Incorporate Butter:
- Add the softened butter and whisk until well combined.
5- Fold in Dry Ingredients:
- Using a spatula, gently fold in sifted flour and baking powder until a cohesive dough forms.
6- Roll Out Dough:
- Place half of the dough between parchment paper sheets.
- Roll it thin with a rolling pin.
7- Chill the Dough:
- Refrigerate or freeze until hardened, about 30 minutes to an hour.
8- Egg Wash and Score:
- Brush hardened dough with beaten egg yolks.
- Score with a fork in a criss-cross pattern.
9- Pre-Bake:
- Pre-bake the entire sheet for 5 minutes at 375°F (190°C).
10- Cut and Bake:
- Remove from oven, use the cookie cutter to form cookies.
- Bake for another 10 minutes until golden.
11- Optional for Larger Galette:
- For a galette, press thicker dough into a fluted tart pan.
- Score, egg wash, and bake for 15 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: Not specified
Calories, Proteins, Fats, Carbohydrates: Not provided
Equipment:
- Mixing bowls, metal (various sizes)
- Whisk, manual with purple-handled grip
- Chef's knife and utility knife
- Pink silicone spatula
- Parchment paper
- Wooden rolling pin
- Standard range oven
- Pastry brush, wooden handle
- Fork, standard dining fork
- Round cookie cutter, approximately 3 1/8-inch (80mm) diameter (Matfer possibly)
- Baking sheet, metal
- Oven mitt, black with white polka dots
- Wire cooling rack, metal
- Fluted tart pan, metal
Cooking Tips
- Use Fleur de Sel for its unique mineral flavor.
- Roll between parchment for an even, thin dough.
- Enhance flavor and sheen in egg wash by mixing yolks with salt and either water, milk, or cream.
- Refrigerate dough for several days or freeze for months. Store cookies in a dry place.
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Sable Breton (Galette St Michel)
