Sables Breton

Name: Sables Breton
Cook time: 17 min
Yield: 24 cookies
Ingredients: 0.667 cup salted butter; 2 tsp flaky sea salt; 4 each egg yolks; 1 cup sugar; 1.75 cup all-purpose flour; 4 tsp aluminum-free baking powder; 1 each egg; 1 tsp water

David · davidlebovitz.com · 2016 · Original Recipe

Adapted from Little Flower Baking by Christine Moore More than other types of cookie, these are quite sensitive to being overbaked. Some might like them darker, but I prefer mine a little less, which

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

balancedclassic

Ingredients

salted butter(5.2 ounces, 150g)0.667 cup (151g)

flaky sea salt(such as fleur de sel or Maldon)2 tsp (6g)

egg yolks4 each (72g)

sugar(200g)1 cup (200g)

all-purpose flour(210g)1.75 cup (210g)

aluminum-free baking powder4 tsp (18g)

egg1 each (50g)

water1 tsp (3g)

Total dough weight711g

Process

Mixing: creaming
Butter: room temp
Eggs: mixed
Bake Temp: 350°F (177°C)
Bake Time: 15-17 min
Chill: None
Yield: ~24 cookies
Sheet Prep: parchment

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 2.9. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.39 (42th percentile)

Flour:Sugar1.05 (32th percentile)

Brown:White Sugar0 (19th percentile)

Egg:Flour0.58 (97th percentile)

Chocolate:Flour0 (4th percentile)

Fat %21.3 (92th percentile)

Sugar %28.1 (93th percentile)

Hydration0.58 (94th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.39

Flour:Sugar

1.05

Brown:White Sugar

Egg:Flour

0.58

Chocolate:Flour

Fat %

21.3

Sugar %

28.1

Flour %

29.5

Hydration