Raspberry Cookies

Fruity-crumbly Raspberry Cookies from the biscuit factory in Sablé

The Raspberry Cookies from La Sablésienne are round, scalloped butter cookies from France with real raspberry pieces. An artisanal Petit Sablé based on an old recipe, fruity-fresh and crumbly – not a mass-produced cookie with artificial flavoring.

Raspberry Cookies from La Sablésienne are French butter sablés from Sablé-sur-Sarthe, where the Petit Sablé has been made since the 17th century. Small pieces of real raspberry are baked into the crumbly dough, their berry acidity meeting plenty of fresh butter. This creates a summery Petit Sablé, known in France as Les Petits Sablés aux pépites de framboise. Free-range eggs, high-quality butter, and flour from western France – a good sablé doesn't need much more than that.

Crumbly butter dough and a kiss of raspberry

The sablé breaks with a crumbly texture, tasting first of butter and then of raspberry, whose acidity keeps the sweetness fresh and light.

Buttery, fruity, fragrant – the recipe is as simple as the result is fine. Round, delicately scalloped, and speckled pale pink, the cookie sits on the plate, a Petit Sablé that celebrates summer in miniature. The small fruit pieces provide a subtle berry acidity that loosens the buttery dough and gives it tension. This turns a simple cookie into a little bit of summer on the tongue, delicately fragrant. Nothing about it is loud – it tastes of fruit, not candy.

With tea, quark, and a spoonful of summer

With black tea or a light infusion, the Raspberry Cookies are a delight – fruity, buttery, and refined all at once.

The berry sablé enjoys Earl Grey and green tea just as much as a dollop of quark with honey or a small bowl of yogurt. It also pairs perfectly with a scoop of lemon sorbet or a glass of cool buttermilk. When crumbled, it makes a crust for a summery berry tart, with no baking required. Placed next to fresh strawberries, two shades of red meet, and combined with the Apricot Sablés, they instantly become a colorful cookie platter.

A cookie for a marquise

The Petit Sablé bears a woman's name: Madeleine de Souvré, Marquise de Sablé, born in 1599, celebrated hostess of the Parisian salons.

A letter from Madame de Sévigné recounts how a multitude of small round butter cookies were served at court in July 1670. Vatel, the maître d'hôtel to the Grand Condé, had them served, and Monsieur, the King's brother, ordered them for his lever from then on. Since then, the cookie has carried the name of the marquise and that of her town, Sablé-sur-Sarthe, and the Petit Sablé pur beurre has long been part of France's culinary heritage.

In the biscuit factory, which Amélie Loret Scherrer has managed since 2003, she seeks out forgotten recipes from the past and brings them back to the table. Every sablé is kneaded, shaped, and stamped by hand, placed on metal trays, and individually collected after baking – without artificial flavorings, dyes, or preservatives. You can find more varieties in the La Sablésienne assortment; a fine black tea from our neighbor is a perfect match.

Next to a scoop of vanilla ice cream and fresh berries

The square 100g box contains four bags of four sablés each, ensuring the fruit and crumbly texture are preserved when you open one. Place a few Raspberry Sablés next to a scoop of vanilla ice cream with some fresh berries, and you have a dessert for which no one needs to turn on the oven.