Sablé dough to make cookies or for cake base

Ingredients

  • 120 grams of sugars
  • 125 grams of butter to the point of pomade
  • 160 grams of pastry flour
  • 11 grams of chemical yeast
  • 60 grams of egg yolks (3 large yolks approx.)
  • 1 pinch of salt

Save this simple recipe as gold on a cloth as it will be the base of many desserts that we make. Is named Breton sablé or sablé dough and it is a basic, simple dough (type broken dough for example) exquisite. What's more, you can use the same dough to make cookies which are delicious. Imagine a cake with this base, it will be a sensation. I also give you some variants in case you want to make it with cocoa or with the aroma of citrus or vanilla.

Preparation:

Put the squishy butter in a large bowl; add the sugar and mix well until the sugar is well integrated and the butter is creamy. Beat the egg yolks and add them to the butter, mix again until everything is incorporated.

Sift the flour with the yeast and salt passing it through a strainer and add it to the previous mixture; mix until you get a homogeneous dough, without lumps. If you are making individual cookies, put the dough into a piping bag. If you are going to line a mold like the one in the photo below, form a ball and store it inside a plastic bag.

Cover a baking tray with greaseproof paper or a silicone sheet and pour the dough into the desired shape; You can make a large dough covering the entire tray or small cookies. You can also line a mold as shown in the photo. Bake the sablé dough in the preheated oven at 190º C for 13-15 minutes, then remove it and let it cool on a wire rack. Later you can cut it according to the needs of the dessert you are going to make.

If you want to make the chocolate sablé doughYou will only have to substitute about 10-20 grams of flour for the same weight of pure cocoa powder. Likewise, it can be flavored with vanilla essence, grated orange or lemon peel, ground almond, cinnamon or orange blossom water.

Image: salvationsisters & you inspired

Related article:
Chocolate chip cookies

The content of the article adheres to our principles of editorial ethics. To report an error click here!.

41 comments, leave yours

Leave a Comment

Your email address will not be published.

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Elita Fernandez said

    I have two doubts, says YEAST, will it be POWDER ROYAL OR POWDER IMPERIAL? (ITS COLOR AND TECTURE IS VERY LIKE BICARBONATE) the other concern is that it says TO PUT THE MADA IN A SLEEVE AND THE IN THE PHOTO IS A USLERO.
    The explanation is not clear.
    Thank you very much

    1.    irene.arcas said

      Hello Elita, they are baking powders (Royal type chemical yeast) that is to say the one used to make cakes and muffins. Put the dough in a pastry bag if you are going to shape it into tiny cookies. If you are going to use the dough to make a cake base, you can make a ball with the dough and put it whole in a bag. Thanks for writing to us! We are going to change the text so it is not so confusing.

  2.   Walter said

    Hello if you mean baking powder or royal.

    1.    irene.arcas said

      Hello Walter, they are baking powders (chemical yeast type Royal) that is to say the one used to make cakes and muffins. :)

  3.   Nelly quintero said

    It is not well explained…! They talk about a manga ???? And it is a mass,

    1.    irene.arcas said

      Put the dough in a pastry bag if you are going to shape it into tiny cookies. If you are going to use the dough to make a cake base, you can make a ball with the dough and put it whole in a bag. Thanks for writing to us! We are going to change the text so it is not so confusing.

    2.    Celia paradiso said

      If you do not know the term MANGA bakery, it is not that it is badly explained, it is your IGNORANCE.

  4.   isabel tamayo said

    Good afternoon, please tell me if the small molds need to be oiled, floured or just lined with the dough ... thanks in advance

  5.   isabel tamayo said

    Good morning, tell me if you have to oil flour the pie tins before putting the dough, thanks in advance

    1.    irene.arcas said

      Hello Isabel, it is not necessary to grease the molds since the sablé dough has enough fat that the butter gives it and that it will not stick. Thanks for following us!

  6.   Ma. Antoinette Lopez Gamboa said

    Good afternoon

    I'm going to make this week the cookies look very delicious

    Thank you very much

  7.   Laura said

    Hi! Do I have to put the preparation in the fridge before baking? How long?
    Thank you!

  8.   Carali Gonzalez said

    It is perfect and very well explained… easy to do, thanks for the recipe

  9.   M.Carmen said

    Thank you for the recipe!
    How good is it?
    This weekend I will try to do it.
    All the best!??

    1.    Irene Arcas said

      Thank you M.Carmen for following us! :)

  10.   Beatriz said

    It is clear to me! How strange that they do not understand it. Thanks for the excellent recipe! I already made them and my cake came out really good…. ???

    1.    Irene Arcas said

      Thank you Beatriz for your comment !! :)

  11.   Carmelita Reyes said

    good afternoon. Can I put a filling with the raw dough and bake together? Thank you for the recipe

    1.    Irene Arcas said

      Hi Carmelita, you should bake the sablé dough base a little first. 10 minutes at 180º is enough. Then you fill it to your liking and bake it as necessary according to the recipe. Thanks for following us!

  12.   Viviana said

    Hello, Thank you, you help me a lot with your delicacies, I have to cook for my daughter's 15 and everyone contributes, with the delicious meals and desserts that they make, very well explained.

    1.    Irene Arcas said

      Thanks for your message Viviana :)

  13.   Lupite said

    If the filling is baked, I put it already together with the dough to be baked or is it only used for desserts that are added once the base is baked?

    1.    Irene Arcas said

      First you bake the dough alone for 10 minutes at 180º. Then you can fill it and bake the whole set again or fill it cold. Both options are valid. Thanks for writing us Lupité!
      Greetings,

  14.   Thomas said

    Can I cut out the sugar if the filling will be salty?

    1.    Mayra Fernandez Joglar said

      Hello Thomas:

      For savory fillings it is better to use this other recipe:
      https://www.recetin.com/tarta-de-espinacas-y-ricotta-la-masa-hecha-en-casa.html

      Kisses!!

  15.   Leonor said

    Good Morning. I have seen in other recipes that the dough is left to rest in the refrigerator after wrapping it in plastic. Is it the same in this one? Do I have to put the preparation in the fridge before baking? How long?
    Thank you!

  16.   Leonor said

    Good Morning. I have seen in other recipes that the dough is left to rest in the refrigerator after wrapping it in plastic. Is it the same in this one? Do you have to put the dough in the refrigerator? How long?
    regards

    1.    Mayra Fernandez Joglar said

      Hello Leonor:

      There are several types of dough: puff pastry, sablée, breeze ... all of them have a lot of butter and it is better to leave them in the fridge to cool. The process also serves to integrate the flavors and make them easier to handle.

      Leave it for 30 minutes to an hour.

      Kisses!

  17.   Maria Castro said

    Can this same dough be used to fill with something salty if the sugar is removed?
    If you can vary the proportions of flour?
    Thank you

    1.    Mayra Fernandez Joglar said

      Hello Maria:

      These doughs are quite delicate and it is best not to touch the quantities because the result can be disastrous.

      If you want a dough for savory recipes, try this recipe:
      https://www.recetin.com/tarta-de-espinacas-y-ricotta-la-masa-hecha-en-casa.html

      Kisses!!

  18.   Virginia said

    Perfectly explained, thanks for sharing this recipe..kisses

  19.   Vicky said

    Hello, thanks for the recipe, I will do it on these dates, I only have questions about the butter, is it without salt or with salt?

  20.   Elizabeth said

    To. base to put it in the oven I place beans to cosínar and the dough does not rise.

  21.   jula said

    It can be used for once made to put ice cream

  22.   Asuncion Etxeberria said

    Hi, thanks for the recipe, can the dough be frozen once made?
    Thank you.

  23.   Mary. Peaks said

    Good afternoon, the recipes are very good, thank you

  24.   fraud said

    I just want to know if it can be frozen, thanks

    1.    ascen jimenez said

      Hi Dolo,
      Yes, yes, you can freeze it, even once stretched.
      A hug!

  25.   Liliana said

    Hello, I would like to know if Blancaflor flour can be used instead of common flour and Royal powder?

    1.    ascen jimenez said

      Yes, Liliana. You can use that flour and do without the baking powder.
      A hug!

  26.   Laura said

    I really like the recipes, I'm dabbling in this and it still costs me a bit, especially the decorations and wearing the sleeves, I wish they could send more types. Thanks!!