All-chocolate, all-natural Petits Sablés made with pure fresh butter in this floral-patterned, blue-and-gold-colored keepsake tin. The perfect gift to please with delicious Petits Sablés. This cookie tin will reveal the famous fresh butter shortbread cookie from the Pays de La Loire region and the all-chocolate shortbread for those with a sweet tooth, in freshness sachets.

The Recipe

La Sablésienne makes the real Sablé de Sablé-Sur-Sarthe, round, jagged, crunchy and pure fresh butter. The recipe has been handed down from generation to generation in the town whose name it bears. It is now recognized as a specialty of French culinary heritage.

In 1670, the Marquise de Sablé was the first ambassador of these little shortbreads to the court of the Grand Condé. Petit Sablé is made by our cookie factory, using natural ingredients sourced mainly from Western France: pure fresh butter from the Pays de la Loire region, flour from Sarthois millers, and free-range eggs.

Petit Sablé is available in a range of recipes:
- With chocolate chips: made with pure cocoa butter
- Caramel chips with Guérande salt
- Fruit chips (apricot, raspberry, lemon): sourced locally from a producer in the south of France
- Apple and caramel chips: made with French apples and golden caramel, for a generous, fruity taste reminiscent of the desserts of yesteryear.
- All chocolate: made with cocoa powder for an intense chocolate taste
- Tonka bean: South American seed, elongated and black in color. Aromas of almond, caramel, vanilla and even coffee.
- Bergamot tea: subtly scented with natural bergamot essence, inspired by the famous Earl Grey tea, for a delicate, refined note.
The recipe we offer here is for 1670 Marquise de Sablé shortbread. La Sablésienne offers another type of shortbread recipe: La Sablésienne shortbread.

The two recipes differ in the amount of butter and eggs used, which is higher in the 1670 recipe, and in the absence of baking powder, which gives the shortbread a less rounded shape than La Sablésienne shortbread. In the La Sablésienne recipe, the egg is applied to the shortbread to brown it, whereas in the 1670 recipe, the egg is incorporated into the dough, giving the shortbread a slightly more melting texture, whereas the other recipe is crunchier.