Sablé Breton (Lemon Shortbread)
These thin, flat and perfectly formed sable breton cookies are simple to make and very hard to resist!
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| Ingredients
For the glaze
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Instructions
- Cream together the butter and sugar. Add the egg yolks and the vanilla flavouring and beat well.
- Sift in the flour and baking powder. Add the lemon zest and mix well to form a dough.
- Place half the dough on a piece of baking paper the size of your baking sheet. Place another piece of baking paper on top and roll the dough out to about 2-3 mm (1/8") thick.
- Slide the paper and dough onto a baking tray and place in the fridge or freezer to harden the dough.
- Peel off the top paper. Score the dough with a fork to make a lattice pattern. Brush with the glaze.
- Bake at 170°C/340°F fan oven, 190°C/380°F normal oven for 5 minutes.
- Remove from the oven and use a cookie cutter to cut circles into the dough. 50-60 mm (2-2½") cookie cutters are best for this cookie.
- Return the tray to the oven and cook for a further 5-10 minutes until the cookies are golden brown.
- Remove from the oven and allow to cool.
- When cool liberate the circles from the rest of the baked dough.
Titli's Tips
The dough can be kept in the fridge for a few days or in the freezer for a few weeks.
This method of baking the cookies results in them being perfectly round and flat. Keep the shortbread that is left between the cookies and use it in crumble mixes or for making cheesecakes bases.
This method of baking the cookies results in them being perfectly round and flat. Keep the shortbread that is left between the cookies and use it in crumble mixes or for making cheesecakes bases.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 130
6%
Calories from Fat 67
Total Fat 7.5g
11%
Saturated Fat 4.5g
22%
Unsaturated Fat 2.5g
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Amount Per Serving
% Daily Value
Total Carbohydrate 14.5g
4%
Dietary Fibre 0.2g
0%
Sugars 7.1g
Protein 1.6g
3%
Cholesterol 54.3mgs
18%
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