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Classic French Sablé Dough prepared for cookies

Sablé Dough

A classic French pastry dough that serves as a versatile base for cookies, tart shells, and more.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 10 servings
Course: Baked Goods, Dessert, Snack
Cuisine: French
Calories: 170
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 250 g all-purpose flour
  • 125 g cold butter, cut into cubes Ensure the butter is very cold.
  • 100 g icing sugar Can substitute with granulated sugar.
  • 1 medium egg
  • 1 pinch salt
  • 1 teaspoon vanilla extract or lemon zest Optional for additional flavor.

Method
 

Preparation
  1. Add flour, icing sugar, and salt to a bowl.
  2. Add the cold butter cubes and rub with your fingertips until it looks like damp sand.
  3. Add the egg and vanilla or lemon zest if using. Mix just until the dough comes together.
  4. Shape into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Baking
  1. Lightly flour your work surface and roll the dough to 3–4 mm thickness.
  2. Line your tart pan and prick the base with a fork.
  3. For blind baking, bake at 175°C for 12–15 minutes with weights, then bake for 5 more minutes until lightly golden.
  4. For cookies or fully baked tart shells, bake at 170–175°C for 12–18 minutes until the edges turn pale golden.

Notes

To store the Sablé dough, wrap tightly in plastic wrap. Refrigerate for up to one week or freeze for up to three months. For variations, add ground nuts for nutty flavor or cocoa powder for a chocolate option.