Petits sablés
A French classic that's great with a cuppa!
These little French shortbread biscuits apparently get their name from the town where they were first made: Sablé-sur-Sarthe. What makes their name even more interesting, however, is that sablé (literally 'sandy') is the word used in French to describe the breadcrumb-like mixture you get when you mix flour and butter with your fingertips - as this recipe requires. Petits sablés are perfect for elevensies, or goûter as our Gallic friends would say.
Ingredients
- 250g plain flour
- 125g butter
- 125g sugar
- 1 egg
- A pinch of salt
Method
- Use your fingertips to rub the flour and butter together until it resembles fine breadcrumbs.
- Add in the salt and sugar and mix well.
- Add in the egg. Mix well and then use your hands to bring the mixture togther into a ball.
- Place the biscuit dough in the fridge to cool for at least an hour.
- After an hour, roll out the dough and use a glass or a biscuit-cutter to cut out biscuits approx. 0.5cm thick.
- Cover a baking try with baking paper and place the biscuits on it.
- Cook for about ten minutes at 180°C until the biscuits are a light golden colour. Be careful not to overcook or they will lose their sandy texture.
NB This recipe makes around 30 biscuits, but if you save it to your MyMeals365 app, you can change the number of servings and the app will work out the exact quantities of each ingredient you need.