{"id":3618,"date":"2014-05-10T00:13:37","date_gmt":"2014-05-09T22:13:37","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3618"},"modified":"2014-05-10T00:14:19","modified_gmt":"2014-05-09T22:14:19","slug":"recipe-breton-shortbread-sable-breton","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cookies-and-brownies\/recipe-breton-shortbread-sable-breton","title":{"rendered":"Recipe: Breton shortbread (Sabl\u00e9 breton)"},"content":{"rendered":"

Brittany<\/strong> is a charming region in the north of France<\/strong>. It is very close to the UK<\/strong>, with which it shares some traditions and cultural aspects (and also the weather, I would say).<\/p>\n

The region is also famous for two great local\u00a0products: butter and sea salt<\/strong>.<\/p>\n

No wonder, then, than the recipe for the Breton shortbread<\/strong> (“Sabl\u00e9 breton<\/em>” in French), a specialty of the region, is characterised by a remarkable amount of butter<\/strong> and a perfectly balanced salty aftertaste<\/strong>.<\/p>\n

\"Recipe-Breton-shortbread-Step10\"<\/a><\/p>\n

Breton shortbreads<\/strong> can be eaten\u00a0as simple biscuits<\/strong>, but also used as tart crust<\/strong>, with their\u00a0very rich taste<\/strong> and crumbly texture<\/strong>.<\/p>\n

The recipe is quite particular<\/strong> since here, unlike in other common tart dough, flour is the last ingredient<\/strong> that is incorporated.<\/p>\n

The resulting dough is very soft<\/strong> and needs to be rolled out between two sheets of parchment paper<\/strong>. Even if\u00a0you can cut the shortbreads before baking, it is easier to cut them as soon as they come out of the oven<\/strong>: this way you won’t need many metal cookie cutters\/tart rings. The scraps can be kept and coarsely crushed into crumbs<\/strong> to add a crunchy texture to desserts (try with ice creams!).<\/p>\n

\"Recipe-Breton-shortbread-Step09\"<\/a><\/p>\n

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Breton shortbread<\/h2>\n
\n \n \"\"Print recipe<\/a>\n