French Biscuits (Sablé) Recipe And Tools
French Biscuits (Sablé) Recipe And Tools
Biscuits Tools Set
French Biscuits (Sablé) Recipe And Tools
Biscuits Tools Set

French Biscuits (Sablé) Recipe And Tools

Regular price $29.91 Sale price $24.95

This is a classic French cookie originating in Normandy France. These cookies are delicious plain, but they can also be flavored with ground nuts or zests and they can even be sandwiched together with jam or preserves, ganache, or lemon curd.

 Here are the tools you need:

  1. Bescuits cutters - buy here separately.
  2. Rolling Pin Silcone - buy  separately.
  3. Tamaris baking sheet - buy here separately.
  4. Tamaris bowl patisserie - buy here separately.

1. Bescuits cutters 

You will having fun make cookies or bescuits with our Cutters Set.
12 cutters from stainless-steel, perfect to make with them French bescuits sable.

  • Type: Baking & Pastry Tools
  • Baking & Pastry Tools Type: Cookie Cutter
  • Feature: Eco-Friendly,Stocked
  • Material: Stainless Steel
  • Certification: CE / EU,CIQ,EEC
  • Size: 5*1.5cm/4.2*1.5cm/3.5*1.5cm
  • Background Colors: silver 
  • Pattern style: heart,stars,rond,rond curly
  • Qty: 12pcs/lot
  • Specification: 0.7-0.9M
  • French Bescuits "Sable"

2. Tamaris Rolling Pin Silcone

Baking is an art and the right tool can help perfect your creations.
This Tamaris Rolling Pin Silicone is indisponsable in the kitchen, out the pick of the kitchen kit. 
  •  Type: Rolling Pins & Pastry Boards
  • Material: Silicone Rubber
  • Feature: Eco-Friendly,Stocked
  • Certification: CE / EU,CIQ

3. Tamaris baking sheet

Our recipe for Bescuits Sablé

  •  2 sticks (8 ounces) unsalted butter, diced, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon fine sea salt
  • 2 large egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, plus more for the work surface
  • Sanding sugar

DIRECTIONS

1. With a mixer on low speed, beat the butter, sugars, and salt together for 5 minutes, until smooth. Beat in the yolks, then the vanilla. Scrape the bowl and add the flour all at once. Mix only until the flour is incorporated.
2. Divide the dough in half, flatten into disks on a lightly floured surface, and place each between sheets of parchment or wax paper. Roll the dough 1/4 inch thick. Refrigerate for at least 2 hours or freeze for at least 1 hour.
3. Center the oven rack and preheat the oven to 350°F (177°C).
4. If using 2-inch cookie cutters, cut out the first batch of cookies and, using an offset spatula, gently transfer the cookies to muffin tins to help the cookies retain their perfect shape during baking.
5. Sprinkle the cookies with sanding sugar and bake for 18 to 22 minutes, until the cookies are golden brown on their bottoms and around their edges. Cool for 15 minutes on the baking sheet or in the muffin tin, then transfer to a wire rack to cool completely.
6. Continue cutting and baking, always using a cool baking sheet as you gather the scraps of dough, roll, chill, cut, and bake. We think you can take it from here.