Sablé is a classic French cookie originating in Normandy.
In French, "sable" means "sand", so "sablé" refers to the sandy texture. It's excellent !

I would say it's a shortbread-like cookie.

Ingrédients:

130 g beurre doux / unsalted butter

270g farine / flour

½ teaspoon baking powder (levure chimique)

100g sucre / sugar

1 œuf / egg

- Preheat oven to 180 degrees C and place rack in the center of the oven.  Line two baking sheets with parchment paper and set aside.

- In the bowl of your electric mixer, beat butter and sugar until light and fluffy (2-3 minutes).  Add the egg and beat until blended. 

- In a separate bowl, whisk together the flour and baking powder. 

Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.

- Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.  Wrap each half in plastic wrap and refrigerate until firm (at least an hour).

- Remove one portion of the dough from the refrigerator and place on a lightly floured work surface.  Roll out the dough until it is 1 cm thick.  Using a lightly floured 5 cm round fluted cookie butter (emporte-pièce).

Cut out the sablés, placing them on the prepared sheet. 

You can also roll the dough into walnut sized balls, and place 3cm apart on cookie sheets; flatten slightly.

- Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.

- Remove the cookies from the refrigerator.  Bake cookies in the preheated oven for about 10-12 minutes (depending on size of cookie but no more, look at mine !!!!) or until golden brown around the edges. 

Cool cookies on wire rack.  

Store in an airtight container for up to a week. 

If you want to try “sablé” in a “Breton” style, use “beurre salé” (salted butter) instead of “beurre doux”.

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Here is a very famous and easy recipe.

It’s as famous as “quatre quarts” and you can also use this cake as a basis and add any kind of fruit or flavor.

You even don’t need to weigh the ingredients !

All you need is a plain yogurt. Just use the yogurt container as a cup.

1 yaourt nature / 1 plain yogurt

2 pots de farine / flour 2 cups

2 pots de sucre / sugar 2 cups

½ pot d’huile / oil (tournesol or arachide) ½ cup

3 œufs / eggs

½ sachet de levure chimique / baking soda ½ bag

Preheat oven to 180°C.

In a bowl, mix the yogurt with the eggs, sugar, oil, flour and baking soda.

Mix well.

Pour mixture into a buttered pan.

Bake for 45 minutes until the top is golden brown and a cake tester comes out clean.

Cool on a rack, remove from pan and slice to serve.

Vous remarquerez que les cloches des églises ne sonnent pas du Vendredi Saint (Vendredi juste avant Pâques) au dimanche de Pâques.

Cette tradition remonte au 7^ème siècle lorsque l’église a pris cette décision en signe de deuil. En effet, dans la religion catholique, le Vendredi Saint est le jour de la mort de Jésus Christ, et Pâques est le moment de sa résurrection (retour à la vie).

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