You can use plain white flour and sugar but the versions with spelt or buckwheat flour, sweetened with light brown sugar or panela (rapadura) unrefined whole cane sugar are also delicious. These are the typical crumbly biscuits from Brittany made with salted butter. They can be eaten alone or used as cake bases where they provide a wonderful contrast to smoother or sweeter toppings.
The recipe for the caramel-raspberry dome cakes you can see in the photos is here.
The sablés bretons recipe
Okay, I confess I put the recipe in my basics section under Pastry is your friend, so if you’d like to make these please click on Healthier sablés or palets bretons (Brittany salted butter shortbread biscuits/cookies). Here’s the illustrated recipe.
Originally I wasn’t going to post these sablés here but they’re just so good and addictive. They’re healthier even if you shouldn’t eat toooo many or too much butter. So I thought you might be interested. Can I tempt you?
Wow this is like a really short post!!! Well, I’ll be off then. It’s my last teaching day before the summer and me and the kids have a video to watch. There are farewell last day meals to eat today too. Yipee!!! So I’ll have more time to spend on making cakes, the blog and also visiting other blogger and Instagram friends. Life is good. 🙂
Wishing you a very good week too sweet reader, with a little or lots of happy baking and eating! 🙂 Lili x
lili's cakes 
Why yes Lili you can tempt me. They look soooo good. Have a great last day of the school year.
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😂 Thank you Julie! Sending you lots of virtual sablés bretons. 🙂
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Love biscuit is so enticing!
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Thank you! Yes, they do say ‘eat me!’ 🙂
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