Caramel Biscuits

Caramel Cookies with a salty-sweet heart from Sablé-sur-Sarthe

La Sablésienne's caramel cookies are round, scalloped butter sablés from France, refined with bits of real salted butter caramel. A Petit Sablé based on a traditional recipe, baked on metal sheets and picked up by hand – not an industrial cookie from a mass bakery.

Caramel cookies from La Sablésienne are French butter cookies from Sablé-sur-Sarthe, where the Petit Sablé has been at home since the 17th century. Small pieces of salted butter caramel, seasoned with Fleur de Sel from Guérande, are added to the buttery, shortcrust dough. This gives the classic its delicate salty-sweet tension – in France, they are known as Les Petits Sablés aux pépites de caramel beurre salé.

Buttery, crumbly, with caramel and a pinch of salt

The sablé sits in the hand, round and finely scalloped, its surface golden brown and speckled with tiny pieces of caramel. Upon the first bite, it is both crumbly and crisp.

Then comes the butter, warm and rounded, and finally the caramel made from real salted butter. It contains a pinch of Fleur de Sel from Guérande, and that is precisely what makes the difference: it catches the sweetness and gives it definition. This makes the sablé taste of burnt cream and a hint of sea salt, without ever becoming sticky – a cookie that knows what it wants.

The best friend of coffee and black tea

These caramel cookies are a little celebration with coffee and tea, as the roasted notes of the bean and the caramel get along instantly.

The salty-sweet sablé pairs just as well with a strong espresso as it does with a smoky black tea or a glass of cold milk. When crumbled, it becomes a crumble over vanilla ice cream or a base for a no-bake cheesecake. With a few scoops of salted caramel ice cream, the caramel theme is doubled, and it is rare that only one disappears.

Amélie Loret Scherrer and the craft of Sablé

Amélie Loret Scherrer has been running the Biscuiterie La Sablésienne since 2003. The great-granddaughter of a pastry chef and daughter of a biscuit maker, Amélie was already standing at the baking tray at the age of 6 and continues to bring forgotten recipes back to the table today.

The house was established in 1962 by pastry chef Georges Justier to preserve the old recipe using pure fresh butter. To this day, the dough is kneaded, shaped, and stamped by hand, placed on metal sheets and baked until golden brown, then picked up by hand, cookie by cookie, just as it was over 50 years ago. No artificial flavors, no colorings, no preservatives.

It is little wonder that the Petit Sablé pur beurre from Sablé-sur-Sarthe is part of the French culinary heritage: as early as 1670, such a cookie is said to have caused a stir at court when Vatel served the small, round pastries and the Marquise de Sablé, the guest of honor that day, gave the sablé its name. In the La Sablésienne range, they now sit alongside lemon sablés and many other varieties.

The secret snack from the pantry tin

The square 100g box contains four bags with four sablés each, so the rest stay nice and crispy when you open one. Whether with an afternoon espresso or as a secret treat from the pantry, these caramel cookies turn a little break into something special. Place a few French galettes next to them, and you have an entire plate of France right there.