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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
  • Author : François (FX)
  • Category: Recipe
  • Posted on: Saturday January 17, 2015
  • Comments : 6 Comments
  • Languages :  English  |   Français

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

Don't forget to share your photos once you tried this recipe! HERE 








About this recipe

Those are delicious French shortbread cookies !

Saint-Michel Cookies


 
Saint-Michel 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
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, 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 Powdered Milk (70 grams)

 The rest

1 Egg. 2 Tablespoons or 50 grams

1 Cup Salted Butter (220 grams)

¼ Lemon Zest

 Eggwash

2 Egg Yolks. 3 Tablespoons or 40 grams

1 tablespoon of Water

1 pinch of Salt

 

20 shortbreads, 2.75" (or 2 3/4" or 7 cm) in diameter

 

 The powders

1 ¼ Cup Flour (169.2 grams)

¾ Cup Almond Flour (76.9 grams)

⅓ Cup Sugar (76.9 grams)

½ Cup Powdered Milk (53.8 grams)

 The rest

0.7 Egg. 1 Tablespoon or 35 grams

¾ Cup Salted Butter (169.2 grams)

0.1 Lemon Zest

 Eggwash

1.5 Egg Yolks. 2 Tablespoons or 30 grams

0.7 tablespoon of Water

1 pinch of Salt

 

13 shortbreads, 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 Powdered Milk (35 grams)

 The rest

½ Egg. 1 Tablespoon or 25 grams

½ Cup Salted Butter (110 grams)

1/8 Lemon Zest

 Eggwash

1 Egg Yolk. 1 Tablespoon or 20 grams

½ tablespoon of Water

1 pinch of Salt

 

You will need...

Steps

1. 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) and the

Powdered Milk

(½ Cup or 70 g)

2. The

Salted Butter

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

3. For the next steps : You may mix manually with a wooden spatula or with a stand mixer (like a Kitchen Aid appliance), with the 'paddle'
Saint-Michel CookiesSaint-Michel Cookies

4. Add in the mixing bowl : the

Egg

(1) and the

Salted Butter

(1 Cup or 220 g)

5. 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” )

6.  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

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

8. The dough is thick

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

2 hours

Saint-Michel CookiesSaint-Michel Cookies

Rolling the dough

10. Place the dough between two silicon mats

11. I am using "dough strips" that I place on the side which helps to roll out the dough with the same thickness. To purchase online, see HERE
Saint-Michel CookiesSaint-Michel Cookies

12. Roll out the dough: The dough should be 0.19" (or 13/64" or 0.5 cm) thick
Saint-Michel Cookies

13.  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

)

14. Prepare the eggwash: Beat the

Egg Yolks

(2), the

Water

(1 tablespoon) and the

Salt

(1 pinch)

15. Remove the silicon mat that is on top

16. The dough is hard but will soften pretty quickly
Saint-Michel CookiesSaint-Michel CookiesSaint-Michel CookiesSaint-Michel Cookies

17. Brush the eggwash over the dough

18. Using the tines of a fork, draw parallel lines in one direction
Saint-Michel CookiesSaint-Michel Cookies

19. Make sure the dough is at the right consistency and temperature:

20. Dough too hard : You won't be able to make those lines : wait for the dough to soften at room temperature

21. Dough too soft : You may end up making lines that are too deep... If the dough is too soft, refrigerate for

10 minutes



22. This is the crisscross pattern you want to achieve
Saint-Michel CookiesSaint-Michel Cookies

23. We are going to use a cookie cutter, about 2.75" (or 2 3/4" or 7 cm) in diameter

24. Cut the dough with the cookie cutter

25. Remove the dough between those circles. You will repeat the previous steps : combine the dough, knead, roll out again.
Saint-Michel CookiesSaint-Michel CookiesSaint-Michel CookiesSaint-Michel Cookies

Backing

26. Place the cookies on a baking sheet

27.  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 CookiesSaint-Michel Cookies

28. Transfer to a cooling rack right after baking them


Result

They actually taste better after cooling down

Saint-Michel Cookies


 

Allow the cookies to cool

a few hours

before eating them

Saint-Michel Cookies


 

Bon appétit!

Saint-Michel Cookies


 

The other recipe of Sablés Cookies

Jacquy Pfeiffer’s Christmas Sablés Cookies



 

The result and the pix





Share Your Photos



Don't forget to share your photos once you tried this recipe!
Click HERE 

Comments for This Recipe

6 Comments
  1. On Saturday May 18, 2019
    John wrote:
    How many grams of cookies does this recipe yield?
  2. On Saturday May 18, 2019
    François (FX) answered:
    Oh dear... I wouldn't remember that.
    I indicated the yield as "26 shortbreads of 7 cm (3” ) in diameter"
  3. On Saturday May 18, 2019
    Alex wrote:
    Can almond flour be replaced with whole wheat flour?
  4. On Saturday May 18, 2019
    François (FX) answered:
    You may, but the cookies will not be as airy. May actually add some taste.

    I would start trying with half white flour, half whole wheat
  5. On Wednesday May 20, 2020
    Helen wrote:
    How I can replace powdered milk? Could I use normal milk? If so, how much would be the equivalent of 1/3 cup of the powdered one?
    Many thanks
  6. On Wednesday May 20, 2020
    François (FX) answered:
    Hi,


    The goal is to give a creamy texture without the liquid. I strongly recommend powdered milk,

    You may try to substitute with almond flour

Post a Comment













  



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Cooking with the same ingredients ?


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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

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,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 ½ Cup Flour (220 g)

1 Cup Almond Flour (100 g)

½ Cup Sugar (100 g)

½ Cup Powdered Milk (70 g)

1 Egg

1 Cup Salted Butter (220 g)

¼ Lemon Zest

2 Egg Yolks

1 tablespoon of Water

1 pinch of Salt