Sablé breton originated in Bretagne centuries ago, called « amann ». Used by many chefs today for plated desserts such as Tarte Tatin (See pic). Le breton must have 20% butter fat at least, and contain egg yolks as well. This butter cookies got its reputation from being extremely flaky with a light touch of saltiness which comes from beurre salé de Bretagne. It can be produced into different thickness and look depending on the purpose.
Beat egg yolks, sugar, salt and vanilla. Add the softened butter, and mix until smooth – then add the sifted flour. Roll out pastry between 2 parchment papers into a 3 mm thick sheet; freeze to set.
Blend the egg and yolk with a pinch of salt. To give a more pronounced contrast, add a few drops of coffee extract.
Preheat the oven to 375°F/190ºC. Remove the parchment from the top. Egg wash the surface of the pastry twice. Pre-bake for 5 minutes and remove from oven. Cut out cookies using a cookie cutter. Put cookies back in the oven to finish baking for about 8 minutes more or until golden brown. Cool on rack – Enjoy!