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Cuisine d'Aubéry
The food blog of FX
Cookie Dessert Cookies Sablé Cookie

https://www.cuisinedaubery.com/recipe/saint-michel-cookies/

French Saint-Michel Cookies

Saturday January 17, 2015
12 comments Share:
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 4.1
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Delicious French Butter Cookies originating in Normandy

FX (François-xavier)

About this recipe

Those are delicious French shortbread cookies !

French 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...

French Saint-Michel Cookies

Even Julian, the son of my friends Sofia & Paul, has become a number one fan of these treats

French Saint-Michel Cookies

You will love it, trust me...

French Saint-Michel Cookies
French 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

French Saint-Michel Cookies

Print Recipe, with photos Print Recipe, no photos
Preparation Time: 15 Minutes Cooking Time: 16 Minutes Ready in: 1 H Yield: 26 shortbreads of 7 cm (3") in diameter Skill: Easy Level Cuisine: French Cuisine Courses: Cookie, Dessert, Cookies, Sablé Cookie,  Staples: Bretagne, France, Ouest-Nord
Lemon Eggs Almond powder Milk powder
 4.1
Ingredients
  • 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...
    Almond Flour
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Microplane Zester Grater
    Zester Deiss
    Food Wrap
    Perforated Baking Pan
    Measuring Dough Strips
    Parchment Paper Roll
    Silicone Baking Mat
    Wooden Rolling Pin
    Rolling Pin with Removable Rings
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Perforated Baking Mat
    Round Cooling Rack
    Nonstick Cooling Rack
    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'

    French Saint-Michel Cookies French Saint-Michel Cookies

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    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'

    French Saint-Michel Cookies French Saint-Michel Cookies French Saint-Michel Cookies French Saint-Michel Cookies

    Microplane Zester GraterZester Deiss

    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

    French Saint-Michel Cookies French Saint-Michel Cookies

    Food WrapPerforated Baking Pan


    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

    French Saint-Michel Cookies French Saint-Michel Cookies

    Measuring Dough StripsParchment Paper RollSilicone Baking Mat

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

    French Saint-Michel Cookies

    Wooden Rolling PinRolling Pin with Removable Rings

    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

    French Saint-Michel Cookies French Saint-Michel Cookies French Saint-Michel Cookies French Saint-Michel Cookies

    Immersion Multi-Purpose Hand Blender Immersion Hand Blender Bamix

    17. Brush the eggwash over the dough

    18. Using the tines of a fork, draw parallel lines in one direction

    French Saint-Michel Cookies French Saint-Michel Cookies

    Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

    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

    French Saint-Michel Cookies French Saint-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.

    French Saint-Michel Cookies French Saint-Michel Cookies French Saint-Michel Cookies French Saint-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

    French Saint-Michel Cookies French Saint-Michel Cookies

    Perforated Baking Pan Perforated Baking Mat

    28. Transfer to a cooling rack right after baking them

    Round Cooling RackNonstick Cooling Rack

    Result

    They actually taste better after cooling down

    Allow the cookies to cool a few hours before eating them

    Bon appétit!

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
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    The other recipes for Cookies

    Jacquy Pfeiffer’s Christmas Sablés Cookies

    The other recipes for Sablés Cookies

    Brittany Cookies (palets Bretons)

    Jacquy Pfeiffer’s Christmas Sablés Cookies


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    12 comments

    John Saturday May 18, 2019

    How many grams of cookies does this recipe yield?

    FX (François-xavier) Saturday May 18, 2019

    Oh dear... I wouldn't remember that.
    I indicated the yield as "26 shortbreads of 7 cm (3” ) in diameter"

    Alex Saturday May 18, 2019

    Can almond flour be replaced with whole wheat flour?

    FX (François-xavier) Saturday May 18, 2019

    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

    Helen Wednesday May 20, 2020

    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

    FX (François-xavier) Wednesday May 20, 2020

    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

    Juliet Monday January 25, 2021

    Hi! All the other recipes I’ve read as well as the actual ingredients of the cookies don’t have almond flour. I don’t want them tasting almondy, can I ask why yours has almond flour! I can’t figure that out as it seems so difference from others and the actual cookie tin

    FX (François-xavier) Monday January 25, 2021

    It's just another recipe... French pastry chefs like to add almond flour in it, for the taste

    Suzanne Saturday January 30, 2021

    So delicious. Thin, crisp wafers that melt in your mouth. I ended up using orange zest as I did not have a lemon.

    FX (François-xavier) Saturday January 30, 2021

    Herve Duprez Saturday June 4, 2022

    I put egg wash after cutting them, otherwise I cannot roll the scraps

    FX (François-xavier) Sunday June 5, 2022

    That's a good idea indeed

     

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