A brief history of shortbread
Some claim that the word "sablés" comes from the town of Sablé sur Sarthe, where these cakes were a speciality, but it's more likely that they're called "sablés" because the dough crumbles a little like sand. They've been made in France for a long time, probably since the 19th century (the oldest recipe dates back to 1870).
How to knead dough. Illustration chosen by monsieurdefrance.com: "Le Livre de pâtisserie" by Jules Gouffé (1807-1877) via BNF / Gallica.fr
There are several types of shortbread linked to different regions of France, the most famous of which are Breton shortbread (e.g. galettes de Pont-Aven), Flanders shortbread and shortbread from Mère Poulard (Mont Saint Michel), Asnelles or the Abbey at Lisieux (also in Normandy).
How to make shortbread?
Brittany-style "galettes de Pont-Aven" shortbread. Image chosen by Monsieurdefrance.com: Modesto3 via dépositphotos.
Ingredients:
For 30 cookies :
- 75 grams powdered sugar
- 150 grams butter (at room temperature)
- 250 grams flour (preferably T55)
- 2 medium eggs
- 1 pinch salt
Optional:
You can flavour your shortbread by adding a little vanilla essence or cinnamon.
The process:
1
Cut the butter into pieces (take it out of the fridge an hour before you start, so that it's at room temperature).
2
In a mixing bowl, combine the sugar, flour (sift a little first if possible) and salt. Add the butter squares and mix, working the dough with your fingertips. You'll see the dough become grainy (reminiscent of sand, hence the name "sablé").
3
Now add the eggs and continue working your dough fairly quickly before rolling it into a ball. Next, flour a work surface and roll out the dough with a rolling pin. It should be half a centimetre thick. Next, either use cookie cutters to cut out the shortbread, or make squares by tracing them with a knife.
4
Place baking parchment on an ovenproof tray, lightly flour the parchment and arrange the shortbread on top.
5
Bake at 150°C (medium oven, gas mark 5) for 20 minutes. Remove from oven and cool before serving.
