Recipe Sables Biscuits Bretons

Guest Recipe: Biscuits Bretons

When my friend, Joshua, told me he had the perfect French recipe to use up egg yolks for this series, I was overjoyed.  It’s my absolute favourite French biscuit: it’s buttery, but not too heavy or sweet.  What’s more – like macarons – they’re addictive.

If you don’t know Joshua already, you soon will.  He was the one who came up with that magnificent macaron for the Royal Wedding macaron procession.  So let’s bring on the royal trumpets to welcome Joshua to the guest recipe egg yolk series.  Ladies and Gentlemen, let me hand you over to the Monsieur himself…

Joshua, author of Just Eat!

I’m Joshua Alan, a food blogger for “Just Eat!” and aspiring pastry chef. Currently, I live and study French in Normandy, France, which I will terminate this coming June. In the United States, I am a college study and small business owner, a baking and cake decorating business, in Nashville, Tennessee. I absolutely love all things sweet! Just about everytime I walk the streets of my French city, I am trying a different pastry! It’s magical. A world without dessert is not a world that I want to live in. My blog is all about these adventures and recipes inspired by the travels of my taste buds!

This recipe is a favorite of mine and is a great way to use up all those left over egg yolks! Le biscuit breton is a specialty of Bretagne, France, located just below my current city. These cookies are rich, sweet, and buttery. What more can you ask for? The smell as they bake is entirely intoxicating, but does the taste no justice! I could seriously eat an entire batch by myself, and I have.

Recipe: Les Biscuits Bretons


3 Egg Yolks
1 1/4 cup Sugar (125 g)
1 cup Butter (Room temp) (230 g)
3 cups Flour (370 g)
1/2 tsp Salt
1 tbsp Water + 1 Egg Yolk

Makes 4 Dozen Cookies

1. In a clean bowl, place 3 egg yolks, the butter, and the sugar.
2. Mix until fluffy.
3. Add in flour and salt, mix well.

4. Turn dough out onto floured surface and form into a ball. Add water, if needed.
5. Wrap dough in parchment paper or plastic wrap, than place in the fridge for 30 minutes.
6. Roll dough out to approximately 1/6″/ 4 mm thick.

7. Using a cookie cutter, preferable a fluted one, cut the dough and place on a baking sheet.
8. Mix water and egg yolk, then brush each cookie with the mixture.
9. Using a fork, drag the tips across the top of the cookies, making a criss-cross pattern.
10. Bake at 350F/180C for 10-12 minutes.

Many thanks, Joshua, for joining in the egg yolk recipe collection with my favourite French biscuits.  Don’t forget to drop by Joshua’s blog, “Just Eat!” for many more delicious French-inspired treats.  At the moment he’s travelling around Europe, so we’re looking forward to hearing all about his adventures!

22 replies
  1. Marsha @ The Harried Cook
    Marsha @ The Harried Cook says:

    Just gorgeous… I already subscribe to Joshua’s blog and love what he makes… I just made shortbread cookies today, thank goodness! Otherwise, I would have rushed off to bake a batch of these… I will bookmark these. For tomorrow 😀

  2. Manu
    Manu says:

    Ohh I love biscuits bretons! Lately my craving for French food is dangerously increasing! I’ll have to make these, I had never thought of making them at home! Great recipe! I already knew Joshua’s blog and LOVE it! Thanks Jill and Joshua! 🙂

  3. Brandie
    Brandie says:

    So nice to meet you Joshua. I have never eaten or made a Biscuit Breton but now I certainly want to! Thank you so much for introducing me to this delightful treat. It sounds so delicious. Loved looking at your beautiful pictures!!
    Thank you Jill for a great guest blogger (and thank you as well for your amazingly kind comments on the Gooseberry Patch website – you are the best!!)

  4. Amy
    Amy says:

    These cookies are beautiful, and sound absolutely delicious! I can only imagine the wonderful buttery texture they must have :)!

  5. BigFatBaker
    BigFatBaker says:

    These sound so delicious. I never pass up the opportunity to try a new cookie or biscuit recipe 🙂 I can’t wait to give this one a try! GREAT guest post!

  6. Mirelys
    Mirelys says:

    I can’t wait to make this they look so good to add to my morning coffee! I have a question the written recipe calls for 3 egg yolks the photo calls for 4. Which one should be followed?

  7. Parsley Sage
    Parsley Sage says:

    Fantastic guest post! These cookies look so tasty and a worthy use of those dratted leftover yolks 🙂 Thanks for sharing and big thanks to Josh for his contribution!

  8. Becky
    Becky says:

    These are beautiful biscuits. and perfect use of those leftover egg yolks:) I would like one with a cup of tea.

    Jill, another wonderful guest blogger.

  9. Liz
    Liz says:

    Oh, Joshua, these look lovely! I adore a simple buttery cookie. I am already a fan of your blog…thanks, Jill, for a wonderful guest post 🙂

  10. Mardi@eatlivetravelwrite
    Mardi@eatlivetravelwrite says:

    Ah these evoke fond memories of a Chirstmas/ New year holiday in Brittany a few years ago. LOVE these and I might just have to use up some of my own egg yolks to make these. Am in the middle of experimenting with peanut macarons right now and, shall we say, I have a number of egg yolks hanging around. Ahem. What better use?


Trackbacks & Pingbacks

  1. […] like Sablés Bretons,which are a thinner and shiny salted biscuit/cookie resembling shortbread (Sablé means sand in […]

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