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Corman Artisan

Baker-Pastry chef

Sablé cookies

Recipe for 300 cookies


750 g icing sugar
vanilla pods
pinch of salt
1200 g Organic dairy butter 82 % fat - block
500 g eggs
2000 g sieved flour
  • Mix all ingredients except the eggs and the flour.
  • Incorporate the eggs little by little.
  • Lastly, add the flour.
  • Mix shortly to avoid the formation of too much gluten (= elasticity in the dough).
  • Roll out the dough between two baking sheets and leave to cool in the fridge.
  • Roll out to 3-4 mm and cut into shapes with cookie cutters.
  • Bake the sablés at 170 °C in the oven until golden brown.


3000 g icing sugar
525 g egg whites
10 g lemon juice
  • Combine all ingredients and mix for  minutes.
  • Leave to rest for 12 hours.
  • Bring the mass to room temperature and colour.

Did you know ?

In order to avoid that the mass dries out, keep in a closed container.

Corman'products of the recipe