Vegan Sablé Bretons

🛒 Ingredients

• 150 g plain all‑purpose flour.. 80 g caster sugar
• 100 g firm vegan butter (salted variety works best, chilled)
• 1 tbsp cornstarch (for that tender “sandy” texture).. 1 tsp pure vanilla extract
• 1–2 tbsp unsweetened plant milk (only if needed to bind)
• ½ tsp fine sea salt (increase slightly if using unsalted vegan butter)
• Extra pinch of flaky sea salt for topping (optional)

👩‍🍳 Instructions

1. 1

   Mix dry ingredients: Whisk flour, cornstarch, sugar, and salt together in a medium bowl until evenly combined.

2. 2

   Form the dough: Cut the chilled vegan butter into small cubes and add to the dry mix. Rub gently with your fingertips until the mixture looks like coarse crumbs. Add vanilla, then press and bring the dough together — only add a tiny splash of plant milk if it feels too dry to hold its shape. Do not knead, or the cookies will turn tough.

3. 3

   Chill: Shape the dough into a smooth ball, wrap in parchment or plastic wrap, and chill in the fridge for 30 minutes until firm enough to handle.

4. 4

   Shape & mark: Roll out the dough to roughly 5 mm thickness. Cut out rounds using a fluted cutter. Arrange on a lined baking tray, then gently press the classic criss‑cross pattern on top with the back of a fork. Sprinkle with a pinch of flaky sea salt if desired. Chill for another 10 minutes while the oven heats.

5. 5

   Bake: Preheat oven to 170 °C (340 °F). Bake for 12–15 minutes until pale golden at the edges — they will still feel soft when hot but will firm up as they cool.

6. 6

   Cool & serve: Leave on the tray for 5 minutes, then transfer carefully to a wire rack to cool completely. Enjoy with tea or coffee — the texture improves after a few hours.