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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 : 4 Comments
-
Languages :
English | 
Français
- Ingredients
- Lemon, Eggs, Almond powder, Milk powder,
La version Française se trouve ICI |
Delicious French Butter Cookies originating in Normandy |
 | About this recipeThose 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... |
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 | Even Julian, the son of my friends Sofia & Paul, has become a number one fan of these treats |
 | You will love it, trust me... |
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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
 | 26 shortbreads of 2.75" (or 2 3/4" or 7 cm) in diameterThe 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 grams1 Cup Salted Butter (220 grams)¼ Lemon Zest |
Half: |
Steps
 | The PowdersSift over a mixing bowl:
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 | The remaining ingredientsTheSalted Butter doesn't need to be softened, just diced and added, cold |
Add in the mixing bowl :
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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 |
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 | Mix all ingredients, manually with a wooden spatula or in the stand mixer (like a Kitchen Aid appliance), using the 'paddle' |
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 | 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 |
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Rolling the doughPlace the dough between two silicon mats |
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Roll out the dough: The dough should be 0.19" (or 13/64" or 0.5 cm) thick |
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 | 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 least10 minutes ) |
 | Prepare the eggwash: Beat two egg yolks with a pinch of salt |
Remove the silicon mat that is on top |
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The dough is hard but will soften pretty quickly |
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 | Brush the eggwash over the dough |
 | LinesUsing the tines of a fork, draw parallel lines in one direction |
 | Make sure the dough is at the right consistency and temperature:
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This is the crisscross pattern you want to achieve |
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 | 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 |
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Remove the dough between those circles. You will repeat the previous steps : combine the dough, knead, roll out again. |
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 | Place the cookies on a baking sheet |
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Backing Bake the cookies for 12 minutes up to15 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 |
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ResultTransfer to a clean plate right after baking them |
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They actually taste better after cooling down |
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Allow the cookies to cool a few hours before eating them |
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The other recipe of Cookies  |
The other recipe of Sablés Cookies |
The result and the pix
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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 |
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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
Comments for This Recipe
I indicated the yield as "26 shortbreads of 7 cm (3” ) in diameter"
I would start trying with half white flour, half whole wheat