Since my skiing holiday in France last year I have wanted to make Sablé breton and this week I had the perfect excuse. I have been asked to take part in Inghams’ Foodie Finds to showcase the culinary delights of the countries Inghams travel to on their Lakes and Mountains holidays. Guess what?! They travel to France. So this week I am going to showcase the french classic, Sablé breton.
Sablé breton ‘is a classic French cookie originating in Normandy France. The name ‘Sablés’ is French for “sand”, which refers to the sandy texture of this delicate and crumbly cookie.’
Last year I went skiing with a group of friends and each morning we would run down to the bakery to buy breakfast. We fell in love with their Sablé breton. They were deliciously buttery and filled with raspberry jam and chocolate praline. When I got home, I did a little bit of recipe research to find out how to make them and there was nothing else quite like them online. I couldn’t find anything in the same shape and none of the Sablé breton recipes online seem to be filled. I decided to give them a go myself …
It seems that most Sablé breton are baked on a baking tray, like a biscuit. I needed to bake mine in something with sides so that I could fill them. The baking gods must have heard me because as if by magic I was asked to review a product for The Little Cook Shop, an adorable Mini Bake Heart Pan. It was perfect as the individual loose bases made it really easy to release the biscuits from the tray. As it’s completely non stick, it washed up really nicely ( like new) and I could quickly dry it off and get on with the next batch. This is a lovely, solid, well made product that I know is going to get lots of use in my kitchen. If you want to get your hands on the mini heart pan then go to The Little Cook Shop website and use code BT10 at the check out for 10% of ALL products.
I filled my Sablé breton hearts with Nutella and raspberry jam. It’s tempting to add lots of filling because it’s so delicious but it will boil over in the oven. You only need about half a teaspoon of filling in each and you can still see a little bit of filling when they are cooked, which makes them even more inviting.
I gathered my ski troops to see what they thought …. it was an all round thumbs up! The buttery, crumbly biscuit was just like what we had on holiday. They were so popular, I have already made a second batch.
Nothing will ever be quite the same as the originals I had on holiday but luckily for me, I am off skiing again in a few weeks so I will be eating lots more Sablé breton, all for research purposes of course!
- 130 g plain flour
- 1/2 tbsp baking powder
- 115 g unsalted butter softened
- 85 g sugar
- 1/2 tsp salt
- 3 medium egg yolks
- 6 tsp raspberry jam
- 6 tsp Nutella
Preheat the oven to 165 degrees C.
Sift the flour and baking powder together.
In a separate bowl, cream together the butter and sugar with a hand held electric mixer for about 3 minutes until the mixture is light, pale and fluffy.
Add the salt and egg yolks, beat until light and creamy.
Fold in the dry ingredients, taking care not to overwork the dough. The dough will be very loose, this is perfect.
Take a marble sized piece of dough and mould into the bottom of the tin. Then, add about half a teaspoon of Nutella/ jam into the middle.
Cover with another marble sized piece of dough. Again, moulding into the tin. Don't worry if the filling comes through, this looks nice when the are cooked.
Bake for 14 - 16 minutes until golden brown.
Turn the hearts out onto a wire rack to cool. You will need to remove the loose bottoms. They may be a little cooked in, so just scrap off any excess with a knife and then carefully put the knife under the metal bottom and lift. It should come away easily.
Repeat with the remaining dough. This recipe makes 24 hearts.
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