How to Make Sablés – Classic French Butter Biscuits

 

--- published by foodie Parmod.

Introduction

Sablés (pronounced sah-blay) are traditional French butter biscuits known for their delicate crumbly texture and melt-in-the-mouth richness. Originating from the Normandy region, the word sablé means “sandy” in French – a nod to their fine, sandy texture thanks to a high butter content and short mixing time.

These biscuits are elegant, simple, and incredibly versatile. Whether served with afternoon tea, gifted in tins, or dipped in chocolate, sablés are a delightful addition to any baker’s repertoire. In this blog post, we’ll walk you through how to make perfect sablés using British ingredients, with SEO-friendly tips and variations to suit your taste.

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Ingredients

(Makes around 24 biscuits)

250g plain flour

150g unsalted butter (cold, cut into cubes)

100g icing sugar

1 medium egg yolk

1 tsp vanilla extract (or zest of 1 lemon/orange)

Pinch of salt

Optional:

Extra egg yolk for glazing

Demerara sugar for sprinkling

Melted chocolate for dipping

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Why You’ll Love This Recipe

Buttery texture – crisp on the edges, soft inside

Simple ingredients – you likely have them already

Customisable – add spices, zest, chocolate or jam

Elegant and giftable – perfect for festive seasons or afternoon tea

No special equipment – just a bowl, rolling pin and baking tray

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Method

1. Make the dough

In a large mixing bowl, rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Alternatively, use a food processor and pulse a few times.

Add the icing sugar, salt, and vanilla extract (or citrus zest). Mix in the egg yolk and gently knead just until the dough comes together. Do not overwork it, as this toughens the biscuits.

Form the dough into a disc, wrap in cling film and chill for at least 30 minutes.

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2. Roll and cut

Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Line a baking tray with parchment paper.

On a lightly floured surface, roll out the dough to around 5mm thickness. Use a biscuit cutter (round, fluted or any shape you like) to cut out the biscuits.

Place them slightly apart on the baking tray.

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3. Optional: Glaze and sprinkle

For a golden finish, brush the tops with a little beaten egg yolk and sprinkle with Demerara sugar for crunch.

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4. Bake

Bake for 10–12 minutes, or until the edges just begin to turn golden. Watch carefully – they should remain pale in the centre.

Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

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5. Decorate (optional)

Once cooled, you can dip half of each biscuit in melted chocolate and let it set on baking paper. Or sandwich two together with jam or ganache for extra indulgence.

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Serving Suggestions

Serve with tea, coffee or a scoop of ice cream

Gift them in a tin tied with ribbon

Sandwich with raspberry jam for a sablé à la confiture

Dust with icing sugar before serving

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Storage Tips

Store in an airtight container at room temperature for up to 1 week.

Baked sablés can be frozen for up to 1 month. Unbaked dough can also be frozen and baked from frozen (add 1–2 minutes to baking time).

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Popular Variations

Chocolate Sablés: Replace 30g of flour with cocoa powder

Spiced Sablés: Add a pinch of cinnamon, nutmeg or cardamom

Nutty Sablés: Add ground almonds or hazelnuts in place of part of the flour

Lemon or Orange: Add finely grated zest for a fragrant twist

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Frequently Asked Questions

Are sablés the same as shortbread?

Sablés are similar to shortbread but usually slightly lighter and more refined due to the use of icing sugar and sometimes egg yolk.

Can I make them ahead of time?

Yes! The dough can be made in advance and stored in the fridge for up to 3 days or frozen.

Can I use granulated sugar instead of icing sugar?

Icing sugar gives a finer, melt-in-the-mouth texture. You can use caster sugar, but the texture will be slightly coarser.

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Conclusion

Sablés are the essence of French baking: simple, elegant, and rich in flavour. With just a few pantry ingredients and a bit of care, you can create bakery-quality biscuits right in your kitchen. Perfect for holidays, gifting, or elevating a tea break, sablés are a must-try for every home baker.

--- write ✍️ by foodie Parmod.

Enjoyed this recipe?

Don’t forget to share your creations on social media with the hashtag #SablésUK and tag us for a chance to be featured!

For more French classics, check out our guides:

[How to Make Madeleines]

[How to Make Tarte Tatin]

[How to Make Clafoutis aux Cerises]

Bon appétit!