sablés

Sablés are a type of French biscuit or cookie characterized by their crumbly, sandy texture, from which they derive their name. The word "sablé" itself means "sandy" in French. This distinctive texture is achieved through a high proportion of butter and a specific mixing method that minimizes gluten development.

Traditionally, sablés are made with a simple dough of flour, sugar, butter, and egg yolks. Some recipes may include a pinch of salt or a flavoring agent such as vanilla extract or lemon zest. The key to achieving the characteristic crumbly texture lies in "sablage," a process where cold butter is cut or rubbed into the flour and sugar until the mixture resembles coarse breadcrumbs. This ensures the butter remains in small pieces, preventing the formation of a cohesive dough when liquid is added.

Once the dough is formed, it is typically chilled before being rolled out and cut into shapes, or sometimes simply formed into a log and sliced. They are then baked at a moderate temperature until lightly golden. Sablés are often enjoyed as a simple tea biscuit, paired with coffee or hot chocolate, or used as a base for other desserts. Their versatility allows for variations in flavor and decoration, though the classic butter sablé remains a beloved staple of French patisserie.