Why we only use European butter

Introduction

In our bakery we use European butter (minimum 82% fat) because it gives better lamination, more stable creams and deeper dairy flavour. This sablé recipe is a simple way to taste the difference.

With very few ingredients you will notice sharper edges, a finer crumb and cleaner aroma.

Hero Stats

• Prep time: 20 minutes
• Bake time: 22 minutes
• Total time: 55 minutes
• Difficulty: Easy
• Yield: 24 cookies

Ingredients

For the sablé dough

• 230 g European butter, 82% fat (1 cup)
• 120 g icing sugar (1 cup)
• 1 large egg
• 320 g plain flour (2 2/3 cups)
• 3 g fine salt (1/2 teaspoon)
• 1 teaspoon vanilla or lemon zest

Optional finish

• Demerara sugar for edges
• Dried orange zest

Step-by-step instructions

1. Preheat oven to 165°C (329°F).
2. Cream butter and icing sugar until smooth, without adding too much air.
3. Add egg and vanilla; mix until combined.
4. Add flour and salt on low speed only until dough forms.
5. Split into two discs and chill 20 minutes.
6. Roll to 6 mm (1/4 inch) between two sheets of paper.
7. Cut shapes and place on a cold tray.
8. Optional: coat edges in demerara sugar.
9. Bake 18-22 minutes until lightly golden on edges.
10. Cool on a rack to set the texture.

Baker's tips

• Butter should be pliable, not melted.
• Chill dough between batches to keep shape.
• Work quickly so fat stays cool.
• Use cold trays for better final snap.
• Store in airtight tin for up to 7 days.

Variations

• Mediterranean lemon: add zest of 2 lemons.
• Almond sablé: replace 60 g flour with ground almond.
• Savoury sablé: add finely chopped rosemary and grated aged cheese.

Troubleshooting

• Cookies spread too much: dough too warm.
• Hard texture: dough overmixed.
• Flat flavour: lower-quality butter or too little salt.
• Pale colour: underbaked or oven running cold.