Like many French pastries, sablés have their own story—or rather, stories, as their history stretches back quite a bit, and unlike most specialties born from the creativity of everyday people trying to make do, sablés have a noble heritage documented through history.
The legend of these delightful biscuits begins in the 17th century, first mentioned in the letters of Madame de Sévigné to her daughter. She writes about the tradition of Prince Condé hosting a grand reception on the first Monday of each month (le premier lundi du mois).
It was on the first Monday of July 1670 that the famous chef Vatel, the maître d’hôtel, served guests “an array of dry, round cookies.” The Marquise de Sablé, from the same family that gave its name to the town of Sablé-sur-Sarthe, was present at the event. She became an ambassador for these biscuits, bringing them to King Louis XIV, who, according to legend, requested that they be served to him every morning for breakfast.
With this historical precedent, the residents of Sablé-sur-Sarthe proudly claim to be the inventors of the famous biscuit. What we do know for sure is that on July 31, 1924, a pastry chef from Sablé-sur-Sarthe named Yvon Etienne registered the trademark "Sablé de Sablé," a product that had earned him a silver medal just a year earlier at the international exposition in Mans.
RECIPE:
The recipe is much simpler than the lore surrounding these biscuits. In just three easy steps:
Beat 150 g of butter with 100 g of sugar, 1 egg, and a splash of vanilla extract.
Mix 260 g of flour with 1 teaspoon of baking powder and a pinch of salt.
Combine the two mixtures to form a dough, chill for 1 hour, then roll out and cut into round shapes. Brush the tops with a beaten egg mixed with milk, and use a fork or toothpick to create a criss-cross pattern. If you have cookie stamps, feel free to use them—I used one with an Eiffel Tower imprint.
Bake in a preheated oven at 180°C (350°F) for 10-12 minutes, or until golden. You can serve them, just like the Sun King, at breakfast alongside a strong, frothy coffee.
However you choose to enjoy them, rest assured there is someone watching over your sablés. That someone is the Confrérie du Petit Sablé from Sablé, an organization dedicated to preserving the quality and tradition of these small biscuits, promoting them across France and beyond.
For historians, there is another theory suggesting that les sablés might have a Norman origin, dating back to the 19th century, from the region around Lisieux. This theory links their name to the French word “sable,” meaning sand, referring to the biscuit’s sandy texture and golden appearance. But as lovers of culinary stories, we couldn't resist sharing one more delightful tale.
No matter which story you believe, one thing is certain: les sablés are little biscuits that will bring a burst of joy to your day!
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