Sablé Breton, also known as Breton butter cake or Breton shortbread, is a classic French cookie that is loved for its buttery, crumbly texture and rich, indulgent flavor.  This is a salted butter cookie, it’s salty-sweet, super buttery, short and fragrant. Everything you would hope for in a cookie. I gave it an upgrade with a splash of rum, it surely took the biscuits to the next level.  For best results, we've used Brittany butter and guérande sea salt. 

Brittany butter is a type of French butter that is made in the region of Brittany, which is known for its high-quality dairy products. The butter has a distinct flavor profile that is rich, creamy, and slightly salty.

The secret to the unique flavor of Brittany butter is the quality of the milk used to make it. The cows in Brittany are raised on lush, green pastures that are rich in minerals and nutrients, which gives their milk a distinctively rich and flavorful taste. The butter is made using traditional techniques that involve churning the cream until it reaches a rich, creamy consistency. The high butterfat content of the cream gives the butter a smooth, silky texture and a rich, full-bodied flavor.

Brittany butter has a subtle nuttiness that comes from the milk's natural flavors. It is also slightly salty, which enhances the flavor and makes it perfect for cooking and baking. The butter has a smooth, creamy texture that melts in your mouth and adds a rich, luxurious taste to any dish.

Guérande sea salt is a type of salt that is produced in the region of Guérande, located in western France. The salt is harvested using traditional techniques that date back over a thousand years, and is known for its unique flavor profile and health benefits. One of the key characteristics of Guérande sea salt is its natural, unrefined state. The salt is harvested by hand using wooden rakes, and is left unprocessed, which means it retains its natural minerals and trace elements. This gives the salt a slightly grayish color and a complex, earthy flavor that is often described as "briny" or "oceanic."




Sablé Breton originates from the region of Brittany in northwestern France, where butter and dairy products are abundant. The cookie is said to have been invented in the early 20th century by a baker in the town of Pont-Aven, who was looking for a new way to use the plentiful butter and eggs in his region.

The name "sablé" refers to the sandy texture of the cookie, which is achieved by using a high ratio of butter to flour. The cookie is also known as "Breton butter cake" or "Breton shortbread" because it is made with salted butter from Brittany and has a shortbread-like texture.

Sablé Breton is not just a popular treat, but a symbol of Brittany's rich culinary heritage. The region is known for its high-quality butter and dairy products, which are used to make a wide range of baked goods and desserts, including kouign-amann, far Breton, and gateau Breton. Sablé Breton is a testament to the region's dedication to using the finest ingredients and traditional baking techniques.

Sablé Breton is also an important part of French culinary history. The cookie has been featured in many cookbooks and culinary publications over the years, and has become a beloved classic in French baking. Today, Sablé Breton is enjoyed by people around the world as a simple and delicious treat that celebrates the rich heritage and tradition of French baking.