Sablé (biscuit)

Sablé is a type of French biscuit that originated in the town of Sablé-sur-Sarthe, in the Sarthe department of France. The name 'sablé' translates to 'sand' in English, which is a reference to the biscuit's crumbly texture that is similar to sand.

History

The sablé biscuit was first introduced in the 17th century by the Marquise de Sablé, a member of the French nobility. The biscuit quickly gained popularity and became a staple in French cuisine. Today, it is enjoyed by people all over the world.

Ingredients and Preparation

Sablé biscuits are made from simple ingredients including butter, sugar, flour, and sometimes egg yolks. The ingredients are mixed together to form a dough, which is then rolled out and cut into shapes. The biscuits are typically round and flat, but can be made in a variety of shapes and sizes.

The dough is then baked until it is golden brown. The result is a biscuit that is crisp and crumbly, with a rich, buttery flavor.

Variations

There are many variations of the sablé biscuit. Some recipes include additional ingredients such as almonds, chocolate, or vanilla. There are also variations in the method of preparation. For example, some recipes call for the dough to be chilled before it is rolled out, while others do not.

Cultural Significance

In France, sablé biscuits are often served at special occasions such as Christmas and Easter. They are also a popular choice for afternoon tea. The biscuits are often decorated with icing or sugar to make them more festive.

See Also

• List of French desserts
• French cuisine
• Biscuit

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