Sables Bretons: French salted butter cookies
French salted butter cookies with flaky sea salt and buttery richness, made tender using a pressure cooker – a crisp, soft, and deeply flavored treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ⅔ cup Salted butter room temperature, about 150g
- 2 teaspoons Flaky sea salt such as fleur de sel or Maldon
- 4 Egg yolks large
- 1 cup Sugar about 200g
- 1 ¾ cups All-purpose flour 210g
- 4 teaspoons Aluminum-free baking powder
- 1 Egg used for egg wash
- 1 teaspoon Water to mix with egg wash
Instructions
Instructions
- Cream together salted butter and sugar until light and fluffy.
- Add in the egg yolks one at a time, mixing well after each addition.
- Sift in flour and baking powder, mix until soft dough forms.
- Divide dough into two pieces, wrap in plastic and chill for at least one hour.
- Preheat oven to 325°F (165°C) and prepare a baking sheet with parchment paper.
- Roll out one dough disk on floured surface to ¼-inch thick and cut rounds.
- Place cut cookies on baking sheet and brush tops with egg wash.
- Use fork to make crosshatch pattern if desired.
- Bake for 18–22 minutes until golden brown. Let cool slightly before transferring to rack.
- Repeat egg wash and baking process for second dough portion.
Notes
Dough can be made ahead and chilled for up to 5 days. Once baked, cookies store well in an airtight container for up to 4 days. For best texture, avoid overbaking.