French Sablé Cookies Recipe - (Gluten Free)

Sablé Cookies used to be something I ate quite a lot when I was younger. Recently, I had the urge to try my hand at them again, and I modified an old recipe of mine.

An easier way to make Sablé Cookies / Breton Biscuits is to just cream the butter along with the sugar. However, this version is inspired by a recipe I was taught while in France from a patisserie chef. It’s definitely worth it, as it gives a very desirable crumbly texture!

Now, I realize these look like Comments Des Garçons cookies, and that is not a coincidence. However, it is also nothing more than an aesthetic choice. I do recommend the addition of chocolate, though, so go ahead and add some if you want.

These cookies are excellent with a cup of tea (especially when dipped inside), so I strongly suggest you give them a try with your next cup of English Breakfast or Earl Grey!

The Recipe

Time allotment

Prep Time: 15-20 minutes

Cooking time: 15-16 minutes

(Optional) Set Time: 45 minutes

Total Time: 30-36 minutes

Yield: 20-22 sablé cookies

Cooking Utensils

Two bowls
Spatula
Whisk - OR - Handheld Mixer (to beat eggs)
Measuring cups
Measuring spoons
Cutting board
Rolling pin

Ingredients

1 1/2 cups (192g) flour
- If using gluten free flour without xanthan gum, add 1/4 tsp xanthan gum
1/2 cup (48g) almond flour
1/4 cup (50g) granulated sugar
1/3 cup (35g) icing sugar
1/2 cup (113g) salted butter
- Cubed
- Cold temperature
1 tsp vanilla extract
2 egg yolks
1/2 tsp salt

Instructions

Preheat oven to 350°F (180°C)
In one bowl, add 1 1/2 cups (192g) flour, then slowly add in the cubed 1/2 cup (113g) salted butter. With your hands, gradually rub through the mixture, making a sand-like texture [this is from where the word Sablé comes]
1. Refer to photo below
To this ‘sablé’ mixture, slowly rub in 1/3 icing sugar (35g), 1/4 cup (50g) granulated sugar, 1/2 cup (48g) almond flour, 1/2 tsp salt, and 1 tsp vanilla extract
Add 2 egg yolks, and mix again
Transfer the mixture to a dry surface dusted with flour, and roll it together into a ball
Line a baking pan with either parchment paper - OR - cooking spray

Easy Version

Place golf ball-sized balls of dough on the baking pan
With a spatula, flatten the balls of dough to 1/4 inch thick portions
Bake the biscuits in the oven at 350°F (180°C) for 15-16 minutes
Allow the biscuits to cool for a minimum of 15 minutes before digging in
Enjoy!

Harder Version

Wrap the rolled ‘sablé’ mixture, and set it aside in the fridge for 30-45 minutes
1. You can wrap it in plastic wrap, but I prefer to wrap it in eco-friendly Beeswax Food Storage Wrap
Dust some flour onto a dry surface
Put a portion of the dough back onto the dry surface, and with a rolling pin, roll the dough until it’s 1/4 inch thick
With a cookie cutter of your choice, cut out portions of the dough
Put your cut portions of dough onto a baking pan
Bake the biscuits in the oven at 350°F (180°C) for 15-16 minutes
Allow the biscuits to cool for a minimum of 15 minutes before digging in
Enjoy!