Gingerbread Sablés Breton

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These Gingerbread Sablés Breton cookies perfectly capture the essence of a cookie that feels both familiar and elevated.

Lightly spiced, buttery, and delicately marked with the classic Breton crosshatch, these cookies offer all the comfort of holiday baking with the elegance of a French tea cake. They come together quickly, hold their shape beautifully, and make a gorgeous addition to any cookie box or holiday table.

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INGREDIENTS

1 cup (226g) European-style salted butter

1 cup (200g) granulated sugar

3 large egg yolks

2 cups (240g) all-purpose flour

1/2 cup (60g) cake flour

1 tsp baking powder

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/8 tsp nutmeg

1 tsp vanilla extract

For finishing: egg wash (1 egg yolk + 1 tsp water beaten together)

INSTRUCTIONS

1. Measure and lay out all your ingredients.

Cream the butter and sugar in a stand mixer fitted with the paddle or using a hand mixer for 2-3 minutes.

Add the egg yolks one at a time, mixing until just incorporated. Add the vanilla extract. Scrape the bowl.

In a separate bowl, whisk together the flours, baking powder and spices. Add the dry ingredients to the wet ingredients. Mix on low until a soft dough forms. Don’t overmix.

Shape the dough into a flat disk, cover with plastic wrap, and refrigerate for 1-24 hours.

Preheat the oven to 350°F. Line a baking tray with parchment paper or a silicone mat.

Roll out the dough to 1/3-inch thickness. Cut out shapes using a cookie cutter. Place cookies on tray 2 inches apart, and use a fork to create a cross hatch pattern on each cookie. Chill for 15-20 minutes.

Brush the tops lightly with egg wash.

Bake for 13-15 minutes until lightly golden. Let cool completely on the tray.

STORAGE:

Store baked cookies in an airtight container for 3-4 days. Refrigerate dough for up to 2 days, freeze up to 2 months.

PRO TIPS:

1. Chill your dough twice for clean edges and perfect texture. Sablé Breton is all about that tender, sandy crumb. A well-chilled dough (once before rolling, then again after cutting) keeps the butter cold and the cookies from spreading, giving you that iconic thick, buttery profile.

2. Use European-style butter for deeper flavor. With its higher butterfat, it brings a richness that pairs beautifully with holiday spices. This is one of those recipes where the butter truly matters.

These are quiet showstoppers. Sablés aren’t the flashiest cookie on the tray, but offer one to anyone and watch their eyes widen at the first bite.

1. Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.

2. Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.

3. Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.

4. Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.

1. Use a light-colored baking sheet. It’s not just aesthetic—light metal prevents the sugar from over-caramelizing on the bottom, giving you that crisp golden shell instead of unwanted bitterness.

2. Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.

3. Chill before baking. Once shaped, freeze the palmiers for 10–15 minutes. This helps them hold their shape in the oven and rise into those perfect heart-shaped curls.

4. Watch for deep golden edges—not pale. Palmiers need to bake until the sugar has fully melted and caramelized. Pale pastries mean underbaked centers and bland flavor. Aim for a rich golden brown with slightly darker edges.

1. Use a light-colored baking sheet. It’s not just aesthetic—light metal prevents the sugar from over-caramelizing on the bottom, giving you that crisp golden shell instead of unwanted bitterness.

2. Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.

3. Chill before baking. Once shaped, freeze the palmiers for 10–15 minutes. This helps them hold their shape in the oven and rise into those perfect heart-shaped curls.

4. Watch for deep golden edges—not pale. Palmiers need to bake until the sugar has fully melted and caramelized. Pale pastries mean underbaked centers and bland flavor. Aim for a rich golden brown with slightly darker edges.Keep that pastry cold. Puff pastry behaves like a dream when it’s chilly. If it starts feeling soft or sticky as you roll or slice, slip it into the fridge for 5–10 minutes. This helps preserve those flaky layers you’re going for.

5. Use a light-colored baking sheet. It’s not just aesthetic—light metal prevents the sugar from over-caramelizing on the bottom, giving you that crisp golden shell instead of unwanted bitterness.

6. Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.

7. Chill before baking. Once shaped, freeze the palmiers for 10–15 minutes. This helps them hold their shape in the oven and rise into those perfect heart-shaped curls.

8. Watch for deep golden edges—not pale. Palmiers need to bake until the sugar has fully melted and caramelized. Pale pastries mean underbaked centers and bland flavor. Aim for a rich golden brown with slightly darker edges.

1. Choose the right apples. Firm, tart, and structured apples hold up best. Great choices include Honeycrisp, Pink Lady, Granny Smith, Braeburn, Jonagold.

2. Don’t stir the caramel. Swirl the pan gently instead. Stirring encourages crystallization.

3. Use an oven-safe skillet with some weight. Cast iron is excellent; it develops a deeper caramel and keeps heat consistent.

4. Caramel should be deeply golden, not light. The flavor should be one shade shy of “almost burned.” That’s where the complexity comes from.

5. Pack the apples tightly. They shrink while cooking, so a snug arrangement makes the flip much more beautiful.

6. Make sure the puff pastry is cold before topping. A cooler pastry = better puff and flakiness.

7. Rest 5 minutes before flipping, not longer. Flip too early → the caramel is too thin. Flip too late → the caramel sets and sticks.

1. This tart is meant to be rustic. Every single one looks a little different. That’s the charm and tradition of a tarte tatin.

2. The caramel might seem too dark but trust it. That deeper amber is what separates “sweet apples under pastry” from a true French tarte tatin.

3. It’s naturally elegant without extra garnish. But if you want to elevate it further:

   • dust with a touch of powdered sugar,

   • serve with crème fraîche, whipped cream or ice cream

   • or drizzle a bit of warm caramel around the plate.

✨ Let’s Bake Together

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