Sable breton is a classic French butter cookie traditionally made with a shortbread-type of dough and salted butter. Sable, in French, refers to the sandy texture of the cookie that is a staple to the people of Brittany in northwestern France.

With crumbly and butter-rich cookies like sable breton, using a top-quality salted butter is simply essential. Cultured butter is not only one of the highest quality butters around, it also has live bacteria that adds a richer flavour to your pastries and dishes.

Try this recipe from Victoria-based handcrafted culture butter producer Lard Ass and notice that enticing sweet-and-salty flavour and gorgeous buttery finish in your French butter cookies. We promise you won’t stop at one.

Sable breton recipe by Lard Ass



  • ¾ cup granulated sugar
  • 200g Lard Ass salted cultured butter
  • 3 egg yolks separated
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour


  1. Preheat the oven to 180C. Line your baking sheet with parchment paper or a silicone mat.
  2. Beat the butter and sugar together in a mixing bowl. Whisk on medium speed for about one minute until light and fluffy. Add two egg yolks and vanilla extract. Mix again on medium speed until incorporated. Add the flour. Mix on low speed just until the dough starts to clump together.
  3. Lightly flour a wooden board or counter before placing the mass of dough. You will need to use your hands to shape the dough into a big ball. Sprinkle some flour on top of the dough and roll out until approximately a quarter-inch thick.
  4. Use medium round cookie cutters to cut out round cookies from the dough. Transfer the cookie rounds onto the baking sheet, spaced out from each other.
  5. Beat the remaining yolk in a small bowl then brush the tops of the cookies. Use a fork to make a cross-hatch pattern.
  6. Bake the cookies for 12 to 15 minutes, until they get a deep golden color. Transfer the cookies to a wire cooling rack to cool completely.

Image and recipe provided by Monica Cavarsan, owner and founder of Lard Ass. Visit to learn more about their cultured butter.

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KC Tayam

KC is a content writer for Kitchen Warehouse. She has quite an addiction to cooking shows. She is a budding home cook who loves to cook from scratch when she has time to spend in the kitchen.

2 Replies to “Sable Breton Recipe”

    1. Hi Vicky!

      The raw cookie dough can last up to three months in the freezer when stored tightly in plastic wrap. Thaw overnight in the chiller if you’re ready to bake as usual. You may also opt to store it in the chiller for good five days if you want to thaw it faster for easy moulding. Glad this recipe caught your interest 🙂 Happy baking!

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