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French Saint-Michel Cookies

2015-01-17
  • This Recipe
  • Cuisine: French Cuisine
  • Course: Cookie, Dessert, Cookies, Sablé Cookie
  • Difficulty: Easy
  • Category: Course
  • Yield: 26 shortbreads of 7 cm (3") in diameter
  • Preparation Time: 15 Minutes
  • Cooking Time: 16 Minutes
  • Readiness Time: 1 H
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday January 17, 2015
  • Comments : No Comment
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
Delicious French Butter Cookies originating in Normandy  



Saint-Michel Cookies

About this recipe

Those are delicious French shortbread cookies !

And I found this recipe years ago while living in France, and since then, everyone loves them. I am slowly converting the whole California to these French shortbreads…

Saint-Michel Cookies

Saint-Michel Cookies
Even Julian, the son of my friends Sofia & Paul, has become a number one fan of these treats
Saint-Michel Cookies
You will love it, trust me…

Saint-Michel Cookies


Be aware that…

This recipe is NOT the official recipe for the Galettes Saint-Michel.

Saint-Michel biscuits, also known as Sablés, are French Butter Cookies originating in Normandy and Brittany France (north). The name ‘Sablés’ is French for “sand”, which refers to the sandy texture of the crumbly cookie. It is somehow close to shortbread. The traditional shape is round with fluted edges with a shiny appearance. The finishing touch, which makes them instantly recognizable, is to score a criss-cross pattern on the top of each cookie.



Ingredients

Saint-Michel Cookies

26 shortbreads of 2.75" (or 2 3/4" or 7 cm) in diameter

 

 The powders

1 ½ Cup Flour (220 grams)

1 Cup Almond Flour (100 grams)

½ Cup Sugar (100 grams)

½ Cup Milk Powder (70 grams)

 The rest

1 Egg. 2 Tablespoons or 50 grams

1 Cup Salted Butter (220 grams)

¼ Lemon Zest

Half:
13 shortbreads of 2.75" (or 2 3/4" or 7 cm) in diameter

 

 The powders

¾ Cup Flour (110 grams)

½ Cup Almond Flour (50 grams)

4 Tablespoons Sugar (50 grams)

⅓ Cup Milk Powder (35 grams)

 The rest

½ Egg. 1 Tablespoon or 25 grams

½ Cup Salted Butter (110 grams)

1/8 Lemon Zest

Steps

Saint-Michel Cookies

The Powders

Sift over a mixing bowl:
  • the

    Almond Flour

    (1 Cup or 100 g)
  • the

    Flour

    (1 ½ Cup or 220 g)
  • the

    Sugar

    (½ Cup or 100 g)
  • the

    Milk Powder

    (½ Cup or 70 g)
Saint-Michel Cookies

The remaining ingredients

The

Salted Butter

doesn’t need to be softened, just diced and added, cold

Add in the mixing bowl :
  • the

    Egg

    (1)
  • the

    Salted Butter

    (1 Cup or 220 g)

Saint-Michel Cookies

To zest the the

Lemon Zest

(¼), use a microplane or grater.

Professional chefs usually scrape the outer skin with the grater placed on the

Lemon Zest

, which will avoid grating the sour white pith (“skin” ).

Always leave behind the soft, white pith that lies underneath as it has a bitter, unappealing taste that you simply don’t want to include

Saint-Michel Cookies
Saint-Michel Cookies
Mix all ingredients, manually with a wooden spatula or in the stand mixer (like a Kitchen Aid appliance), using the 'paddle'

Saint-Michel Cookies
Saint-Michel Cookies
The dough is thick

Resting the dough

It is essential that you wrap and let the dough rest in the fridge for at least

2 hours



Saint-Michel Cookies

Rolling the dough

Place the dough between two silicon mats

Saint-Michel Cookies

Roll out the dough: The dough should be 0.19" (or 13/64" or 0.5 cm) thick

Saint-Michel Cookies

Saint-Michel Cookies
Saint-Michel Cookies

Resting in the fridge

Transfer the dough with the silicon mats onto a baking sheet, and place the baking sheet in the refrigerator for at least

30 minutes

(or in the freezer for at least

10 minutes

)
Saint-Michel Cookies
Prepare the eggwash: Beat two egg yolks with a pinch of salt

Remove the silicon mat that is on top

Saint-Michel Cookies

The dough is hard but will soften pretty quickly

Saint-Michel Cookies
Saint-Michel Cookies
Brush the eggwash over the dough
Saint-Michel Cookies

Lines

Using the tines of a fork, draw parallel lines in one direction
Saint-Michel Cookies
Make sure the dough is at the right consistency and temperature:
  • Dough too hard

    You won’t be able to make those lines : wait for the dough to soften at room temperature
  • Dough too soft

    You may end up making lines that are too deep…
    If the dough is too soft, refrigerate for

    10 minutes


This is the crisscross pattern you want to achieve

Saint-Michel Cookies
Saint-Michel Cookies
We are going to use a cookie cutter, about 2.75" (or 2 3/4" or 7 cm) in diameter

Cut the dough with the cookie cutter

Saint-Michel Cookies

Remove the dough between those circles. You will repeat the previous steps : combine the dough, knead, roll out again.

Saint-Michel Cookies
Saint-Michel Cookies
Place the cookies on a baking sheet

Saint-Michel Cookies

Backing

Bake the cookies for

12 minutes

up to

15 minutes

at 340 °F / 170 °C, until golden brown around the edges : the baking time depends on the size and the thickness of the cookies as well as your oven

Saint-Michel Cookies

Result

Transfer to a clean plate right after baking them

Saint-Michel Cookies


They actually taste better after cooling down

Saint-Michel Cookies


Allow the cookies to cool

a few hours

before eating them

Saint-Michel Cookies


The other recipe of Sablés Cookies

Jacquy Pfeiffer’s Christmas Sablés Cookies


The result and the pix



Comments for This Recipe


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Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

Cooking with the same ingredients ?

What else to cook with Lemon

What else to cook with Almond powder

What else to cook with Milk powder

Rating:
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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



1 ½ Cup Flour (220 g)

1 Cup Almond Flour (100 g)

½ Cup Sugar (100 g)

½ Cup Milk Powder (70 g)

1 Egg

1 Cup Salted Butter (220 g)

¼ Lemon Zest