La Sablesienne: Salzige Karamellkekse - Biscuits sablés aux pépites de caramel beurre salé, 125 g

These cookies are our personal favorite from La Sablessiene. The Sablé combines ingredients that everyone enjoys. The small pieces of salted caramel butter give the cookies that special something and create an incredible balance of sweet and salty. The little shortbread cookie is made by pastry chefs from high-quality ingredients in the traditional way and is an absolute must!

As with all our suppliers, we are also happy to order any other products that we do not currently have in stock for you.

For example, there are also very pretty, even personalized, gift boxes of the cookies.

The Petit Sablé is made in the cookie factory from only natural ingredients, whose raw materials mainly come from western France: pure fresh butter from the Pays de la Loire, flour from Sarthe, and eggs from free-range hens. No additives, colorings, preservatives, or genetically modified ingredients.

The dough is still handmade, following the tradition from 1670.

The recipes have, of course, been continuously refined since then.

The Petit Sablé is available in different varieties:

- With chocolate chips: made from pure cocoa butter

- With caramel pieces with Guérande salt

- With fruit pieces (apricot, raspberry, lemon): locally sourced from a producer in southern France

- Completely chocolate: made with cocoa powder for an intense chocolate flavor

- With tonka bean: seeds from South America, elongated and black. With aromas of almond, caramel, vanilla, or even coffee.

At La Sablésienne, there are 2 cookie recipes. The recipe we present here is for the Sablésienne Sablé. La Sablésienne also offers another variety: the Sablé 1670 Marquise de Sablé.

These two cookie varieties differ in the amount of butter and eggs, which is higher in the 1670 recipe. It also contains no baking powder, which makes the Sablés 1670 less domed than the Sablés from La Sablésienne.

For the Sablé from La Sablésienne, the egg is brushed onto the cookie to bake it golden brown, while in the 1670 recipe, the egg is mixed into the dough, giving the cookie a slightly more tender texture. These cookies here are correspondingly crispier.

Ingredients: WHEAT FLOUR, fresh BUTTER (MILK) 20.9%, sugar, caramel pieces 5.1% (sugar, glucose syrup, MILK, BUTTER 10%, Guérande sea salt 0.3%), natural flavorings, EGGS, salt, skimmed milk powder

Leavening agent: sodium bicarbonate

Walnuts, soy, and sesame are also used in the factory.