Go Back

Sable Dough (Classic French Sand Cookie)

A buttery and crumbly dough perfect for tarts and cookies, this classic sable dough offers a delicate texture and a melt-in-your-mouth experience with optional citrus or vanilla flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 250 g all-purpose flour
  • 125 g cold butter, cut into cubes Keep the butter cold for best texture.
  • 100 g icing sugar
  • 1 medium egg Optional: Can be substituted with cream.
  • 1 pinch salt
  • 1 teaspoon vanilla extract or lemon zest Optional for flavor enhancement.

Method
 

Preparation
  1. In a bowl, combine flour, icing sugar, and salt.
  2. Add cold butter cubes and rub with your fingertips until the mixture resembles damp sand. Do not form a dough yet.
  3. Add the egg and optional vanilla or lemon zest, mixing just until the dough comes together.
  4. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Baking
  1. Roll the dough to a thickness of 3–4 mm on a floured surface. Line your tart pan and prick the base with a fork.
  2. For blind baking, bake at 175°C for 12–15 minutes with weights, then remove weights and bake for 5 more minutes until lightly golden. For cookies or fully baked tart shells, bake at 170–175°C for 12–18 minutes.

Notes

Keep the butter cold to achieve the desired sandy texture. Avoid overworking the dough to maintain tenderness. Store unbaked discs in the refrigerator for up to 48 hours or in the freezer for a month.