Breton Shortbread with Raw Cane Sugar | Butter, Caramel, Sea Salt

Breton shortbread, butter-heavy and golden

Breton shortbread (sable Breton) is a French butter cookie from the Brittany coast, defined by salted butter and an unusually high ratio of butter to flour. The dough should look more like a soft sand than a stiff dough, with a deep golden colour from raw cane sugar. We use Ship Brand Raw Cane Sugar here for the slight molasses note that pairs with the salted butter.

White sugar would give you flat sweetness. Raw cane sugar gives the shortbread a softer, deeper colour and the kind of butter-caramel-sea-salt finish that defines a real Breton sable.

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Why this sugar

Made with Ship Brand Raw Cane Sugar 原蔗糖. Natural unrefined cane sugar with a hint of molasses that pairs with salted butter. Shop the sugar.

Recipe

Yield: 12 cookies. Total: 90 minutes including chill.

Ingredients

• 120 g salted butter, softened
• 90 g Ship Brand Raw Cane Sugar
• 3 large egg yolks
• 180 g plain flour
• 5 g baking powder
• 1 extra yolk + 1 tsp milk for wash

Directions

1. Cream butter and raw cane sugar until pale.
2. Beat in 3 yolks one at a time.
3. Sift in flour and baking powder, fold gently.
4. Chill 30 min.
5. Roll to 1 cm thick, cut 12 rounds.
6. Place in ring moulds on lined tray.
7. Brush yolk wash, score crosshatch with fork.
8. Bake 170C for 18 min until deep gold.
9. Cool 10 min in rings, then unmould and cool fully.

Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1948. Shop the collection.