Breton Sablés

Name: Breton Sablés
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 40 ml Rum (for soaking dried fruits); 90 g Dried figs (chopped); 90 g Dried apricots (chopped); 150 g Butter; 150 g Velvet butter; 150 g Powdered sugar; 3 Egg yolks; 1 g Salt; a pinch Vanilla extract; 20 g Raisins; 300 g Cake flour (sifted); 4 g Baking powder; to taste Egg yolk wash (for brushing surface)

A crisp, buttery French pastry from Brittany, made with a base of butter, sugar, and egg yolk, studded with rum-soaked dried fruits and baked.

55 min

Easy

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Ingredients

Rum (for soaking dried fruits) 40 ml

Dried figs (chopped) 90 g

Dried apricots (chopped) 90 g

Butter 150 g

Velvet butter 150 g

Powdered sugar 150 g

Egg yolks 3

Salt 1 g

Vanilla extract a pinch

Raisins 20 g

Cake flour (sifted) 300 g

Baking powder 4 g

Egg yolk wash (for brushing surface) to taste

Instructions

Soaking the Dried Fruits

Chop the dried figs and dried apricots, then soak them in rum to infuse the flavor.

Mixing Fats and Powdered Sugar

Mix the butter, velvet butter, and powdered sugar until just combined. Add the egg yolks and salt and mix until smooth.

Adding Spices and Dried Fruits

Add the vanilla extract, the mixture from step 1, and the raisins, then mix until evenly combined. Transfer into a plastic bag and refrigerate overnight.

Adding the Flour

Remove from the refrigerator, add the sifted cake flour and baking powder, and mix just until a dough forms.

Shaping and Baking

Roll the dough out to a thickness of 7 mm. Cut out rounds using a round cutter and brush the surface with egg yolk wash. Bake in the oven at 180 °C top heat / 140 °C bottom heat for about 25 minutes.