A salty sweet cookie with a delicious strawberry jam!! This French Breton Cookie is perfectly round because we bake it in a muffin pan. 12 DAYS OF CHRISTMAS BAKING goes International!!
If you love buttery cookies, you are going to fall in love with this cookie. This cookie originates from Normandy France. The name Breton biscuit or Sable is from a french term for “sand” which is what this cookie’s texture has. It is a great cookie that is rich in flavor. Whenever you make this cookie, make sure you use the best quality butter and vanilla. It will make a big difference in flavor.
To make this cookie we do the normal butter and dry mixture. In one bowl, you prepare all the dry ingredients and combine them until they come together. In another bowl, you cream the butter, sugar, salt. What makes this cookie different from other cookie is the salt. Usually sugar cookies are made with just 1/4 tsp of salt. But this recipe uses 1 1/4 tsp of salt. That’s what makes this cookie sweet and salty at the same time.
After the dough is made, you are going to bring it together into a ball. On top of your silpat, cut the dough into two pieces.
You want the roll the log into about the size of muffin pan hole. The cookie will expand a little but if you make the log too small, the cookie won’t have the shape of the muffin tin and just be too small.
Refrigerate for at least 2 hour or if you are strapped for time you can freeze this for 1 hour.
After you finish baking them and while it is still hot, you want to press a cork or a teaspoon in the center of the cookie so that it will make an indentation. This indentation will be where you place the strawberry jam.
When the cookie is cooled, you can put the strawberry jam and refrigerate until the strawberry is set. A cookie that’s perfect with tea!!
Tips for making this French Breton Cookies:
- Do not skip the refrigeration process.
- Let the strawberry set before eating them.
- If you want to send this in a package, make sure to put parchment paper in between so that the strawberry jam won’t stick.
Happy Baking !!!
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- 2 1/4 cups flour
- 2 1/2 tsp baking powder
- 1 cup butter, softened
- 1 cup sugar
- 1 1/4 tsp salt
- 2 egg yolks, room temperature
- 3/4 cup strawberry jam
- 1 tbsp water
Ingredients
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- In a medium bowl, combine flour and baking powder.
- In a stand mixer bowl, combine butter, sugar and salt until smooth.
- Add egg yolks, one at a time. Beat until combined.
- Add the dry ingredients and beat until combined. Scrapes the sides and mix again.
- Put dough on lightly floured silpat and shape into a ball. Divide into two.
- Roll into a log the size of a muffin pan. Wrap with plastic wrap. Refrigerate for 2 hours or freeze for 1 hour.
- Preheat oven to 325 degrees. Spray two muffin pans with cooking spray.
- Cut logs into 1/3 inch thick slices. Place in muffin cup.
- Bake for 18-20 minutes until the edges is brown.
- Remove cookies from oven. Press a cork and a teaspoon measuring spoon in the center to make an indentation for the strawberry jam.
- In a small bowl, combine jam and water and microwave for 30 seconds. Mix thoroughly.
- Spoon jam into each cookie and refrigerate for about 30 minutes until the jam is set.
- Serve at room temperature.
Adapted from : Better Homes and Gardens
