French Baked Biscuits

Why You’ll Love This Recipe

French sable biscuits strike the perfect balance between crispness and tenderness. They’re easy to make with pantry staples, yet taste like an elegant bakery treat. With their delicate crumb and buttery flavor, these biscuits pair beautifully with tea, coffee, or a light dessert wine. Best of all, the dough is easy to roll and cut, so you can shape them into rounds or experiment with different cutters for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

• unsalted butter

• salt

• caster sugar

• egg yolks

• plain flour

• icing sugar

• vanilla extract

Decoration

• caster sugar

Directions

1. In a large bowl, cream together butter, caster sugar, and icing sugar until pale and fluffy.

2. Stir in the vanilla extract. Add egg yolks one at a time, each with a spoonful of flour, mixing well after each addition.

3. Stir in the remaining flour with a metal spoon until the dough starts to clump together.

4. Bring the dough into a ball, then roll it out to about 1 cm (½ inch) thick.

5. Cut out rounds using a 2¼-inch cutter and place them a couple of centimeters apart on lined baking sheets.

6. Chill the biscuits on the trays for 30 minutes.

7. Preheat oven to 190°C / 375°F / 170°C fan / Gas 5.

8. Bake for 10–12 minutes until lightly golden.

9. Leave the biscuits on the tray for 2 minutes, dust with caster sugar, then transfer to a wire rack to cool completely.

Servings and timing

• Yield: About 20 biscuits

• Prep time: 10 minutes

• Chill time: 30 minutes

• Cook time: 10 minutes

• Total time: 20 minutes active, 40 minutes including chilling

• Servings: 20 biscuits

Variations

• Add citrus zest (lemon or orange) to the dough for a fresh twist.

• Dip half of each biscuit in melted dark or white chocolate for a decorative finish.

• Roll the dough edges in coarse sugar before baking for extra crunch.

• Swap vanilla for almond extract for a nutty flavor.

• Use cookie cutters in different shapes for festive occasions.

Storage/Reheating

Store sable biscuits in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked biscuits for up to 2 months. To refresh, warm them in a 150°C (300°F) oven for 5 minutes. The dough can also be frozen before baking; simply cut the biscuits, freeze on trays, then bake straight from frozen, adding an extra 2–3 minutes.

FAQs

What does “sable” mean in French baking?

Sablé means “sandy” in French, referring to the biscuit’s crumbly, sandy texture.

Do I have to chill the dough?

Yes, chilling prevents spreading during baking and helps the biscuits hold their shape.

Can I use granulated sugar instead of caster sugar?

Caster sugar is best as it dissolves easily, but granulated sugar can be used if that’s what you have.

Why are my sable biscuits tough?

Overmixing the dough can develop gluten, making the biscuits less tender. Mix only until combined.

Can I make them ahead of time?

Yes, the dough can be made and refrigerated up to 2 days in advance or frozen for later use.

How do I get perfectly even biscuits?

Roll the dough evenly and use a cutter dipped lightly in flour to prevent sticking.

Can I flavor these with spices?

Yes, cinnamon, nutmeg, or cardamom can be added for warmth and depth of flavor.

Are sable biscuits the same as shortbread?

They are similar, but sables are lighter and more delicate, while shortbread is denser and more crumbly.

Can I decorate them further?

Yes, you can glaze with egg wash before baking, drizzle with icing, or dip in chocolate after cooling.

How do I know when they’re done baking?

The edges should just begin to turn golden while the centers remain pale. They firm up as they cool.

Conclusion

French sable biscuits are a timeless treat that showcase the elegance of simple ingredients. Buttery, crumbly, and lightly sweet, they’re versatile enough for everyday enjoyment yet refined enough for special occasions. Whether enjoyed plain, dusted with sugar, or dressed up with chocolate, these biscuits are sure to become a favorite in your baking repertoire.

Print