Sablé Biscuit recipe

Written by on July 30, 2012 in Desserts

The lovely sablé biscuit recipe is very simple and the little biscuits are just perfect with your tea and coffee.

The simplicity of the little round biscuit belies its history – as it seems that it was created in 1670 and was introduced to the court of Louis XIV. Much enjoyed by the aristocracy the famous Vatel, steward of the Prince Condé made the little shortbread for the Prince for a party and called them sablé biscuits in honour of the Marquise de Sablé who was a great beauty of the time and was present at the serving of the little biscuits.

At least this is what I’ve read – some people think its because they are of a slightly “sandy” texture but I like the more regal story!


100 g butter

100 g sugar

1 egg

150 g soft flour



1. Chill the flour for 30 minutes in the fridge beforehand. Then rub the flour and cold butter together to make fine breadcrumbs, then mix in the sugar.

2. Beat the egg and pour into the breadcrumbs, then fold it in with a metal spoon to make a light dough.

3. Roll the dough thinly between two sheets of baking paper and pop in the fridge to allow it to chill until hard.

4. Cut the shapes out (round is traditional) and bake in a pre-heated oven at 170°C/325°F/Gas Mark 3 until they are golden brown.

5. Leave them to cool and dust with icing sugar.

Bon appétit!

Related Articles

How to make Canelé de Bordeaux cakes

The origins of the little French cakes known as canelés remains a mystery, but one of the most plausible theories is that they were invented by the nuns of the L’Annonciade monastery in Sainte-Eulalie, in Bordeaux. When basking them, some people use a silicone mold. But I always recommend using traditional copper molds. Granted, copper […]

Continue Reading

Easy recipe for Chocolate Soufflé

Easy recipe for Chocolate Soufflé

Written by on February 25, 2019 in Desserts

A light, airy and utterly scrumptious dessert. Most people think it’s a tricky recipe but it’s not really that difficult when you know how. The soufflé as we know it is said to have originated in France in the 18th century when it was apparently created as a dish for the mistress of Louis XV, […]

Continue Reading

Recipe for French gingerbread Pain d’Epices

Whenever I visit the small town of Buxy in France’s Côte Chalonnaise, you will likely find me at the tiny market held in the centre ville on Thursday mornings. Though there aren’t many stalls, every-thing on offer is absolutely delicious. I especially look forward to stopping by the stand selling honey and French gingerbread, or […]

Continue Reading

Chestnut cream-filled meringues with chocolate sauce

Taking hardly any time at all to prepare these sweet, crunchy meringues filled with chestnut cream and covered in hot chocolate sauce are a dreamy dessert! Serves 6 Preparation time: 10 minutes 1.5 cups (200g) thick crème fraiche 1 heaped tablespoon mascarpone 2 teaspoons sweet chestnut purée (crème de marrons) 50z (150g) bittersweet chocolate 5 […]

Continue Reading

Recipe for Apple and Blackberry Clafoutis

Clafoutis is one of the most versatile French desserts and finds its origins in the Limousin, a lush, green region situated in the heart of the Massif Central. If you’ve never made or tasted clafoutis before, think of it as a ‘custardy’ type of cake. It doesn’t call for that much flour, so there isn’t […]

Continue Reading


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.