Nga Nguyen

Sablés Bretons

Untitled

The kids are so ready! Here is the letter to Santa from our 6-year-old:

“Dear Santa,

Thank you for giving me gifts. I will make cookies and milk for you, Santa. What are you giving to me? Do not say it.

Love,

An”

Of course, today we made cookies for Santa.

Untitled

Sablés Bretons

(Adapted from David Lebovitz)

4 egg yolks
190 g sugar
150 g butter (room temperature)
1 tsp fleur de sel
210 g all purpose flour
4 tsp baking powder
1 egg yolk + 1 tsp milk (optional)

  1. Use hand held mixer to beat egg yolks and sugar until pale.
  2. Use the same mixer to cream butter and fleur de sel.
  3. Combine egg mixture to butter.
  4. In a small bowl, whisk flour and baking powder.
  5. Use a spatula to gently fold flour into egg-butter mixture. Don’t overmix.
  6. Cover and refrigerate for at least 2 hours. or best overnight. Note: Dough is very soft.
  7. Line 2 baking sheets with Silpat or parchment papers.
  8. Preheat oven to 350 F.
  9. In a small bowl, use a fork to mix egg yolk and milk, if using.
  10. Roll dough until it’s about 1cm thick. Note: roll between a Silpat and a parchment paper to minimize the mess.
  11. Cut out circles and place on lined baking sheet. Note: Because dough can get soft every quickly, roll and cut a small piece of dough once at a time. 
  12. Brush cookies with egg wash if using, and use a fork to cross hatch a pattern.
  13. Bake one sheet at a time, for about 12 minutes.
  14. Cool on rack.