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Sables Breton
David · davidlebovitz.com · 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
3
chewiness
3
crispiness
2
cakeyness
3
thickness
3
spread
3
richness
2
sweetness
2
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 (140g)
all-purpose flour(210g)1.75 cup (219g)
aluminum-free baking powder4 tsp (18g)
egg1 each (50g)
water1 tsp (3g)
Total dough weight660g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 30 min
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.45 (46th percentile)
Flour:Sugar1.56 (74th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.56 (97th percentile)
Chocolate:Flour0 (4th percentile)
Fat %22.9 (96th percentile)
Sugar %21.2 (63th percentile)
Hydration0.56 (93th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.45
Flour:Sugar
1.56
Brown:White Sugar
0
Egg:Flour
0.56
Chocolate:Flour
0
Fat %
22.9
Sugar %
21.2
Flour %
33.2
Hydration
0.56