Chocolate shortbread “sable”

  • 150 grams (5.3 ounces) flour
  • 4 grams (0.14 ounces) baking powder
  • 140 grams (4.93 ounces) butter 82.5%
  • 30 grams (1.06 ounces) powdered sugar
  • 30 grams (1.06 ounces) egg yolks
  • 2 grams (0.07 ounces) salt
  • 5 milliliters (0.17 fluid ounces) water

Salted caramel

  • 150 grams (5.3 ounces) sugar
  • 100 grams (3.53 ounces) butter
  • 150 grams (5.3 ounces) cream 33%
  • Salt to taste
  • 20 grams (0.7 ounces) glucose syrup


  • Stand Mixer

    A stand mixer makes mixing the dough smooth and effortless. If you don't have one, a hand mixer will do, but be prepared for a bit more elbow grease.

  • Perforated Baking Mat

    This helps the air circulate, ensuring your shortbread cookies bake evenly. If you don’t own one, a regular baking sheet lined with parchment paper works too.

  • Parchment Paper

    Used to roll out and refrigerate the dough, parchment paper prevents sticking and makes clean-up a breeze.

  • Rolling Pin

    A trusty rolling pin is essential for getting that perfect dough thickness. Flour it lightly to avoid sticking.

  • Thermometer

    Especially handy when making caramel, a thermometer ensures you achieve the perfect amber color without burning. A candy thermometer is a good investment if you plan to make caramel frequently.


Step 1

1. Sift the flour, baking powder, powdered sugar, and salt into a bowl.

Step 2

Tip: Sifting helps to aerate the mixture and remove any lumps.

Step 3

2. Add diced cold butter and use a mixer on low speed to combine until the mixture looks like coarse crumbs.

Step 4

Tip: Keeping the butter cold will help create a flakier texture.

Step 5

3. Add the egg yolks and water, then mix until the dough comes together smoothly.

Step 6

Tip: Be cautious not to overmix, as this can make the dough tough.

Step 7

4. Roll out the dough between two sheets of parchment paper and refrigerate for at least 6 hours or overnight.

Step 8

Tip: Chilling the dough helps to prevent spreading during baking.

Step 9

5. Once chilled, roll the dough a bit thinner, and cut out the desired shapes.

Step 10

Tip: Use cookie cutters or a sharp knife to maintain clean edges.

Step 11

6. Preheat your oven to 160°C (320°F). Bake the shortbread on a perforated baking mat, covering the shapes with another baking mat on top.

Step 12

Tip: This ensures even baking and crisp edges.

Step 13

7. Bake for 12 to 15 minutes, until the edges are firm but not browned.

Step 14

8. Remove the cookies from the oven and let them cool completely on the mats.

Step 15

Tip: Cooling on the mats prevents breaking the delicate cookies.

Step 16

1. Combine the sugar with glucose syrup in a saucepan, stirring constantly. Cook over medium heat until the mixture reaches an amber color.

Step 17

Tip: Using a light-colored pan can help you see the color change better.

Step 18

2. Gradually add hot (almost boiling) cream in batches, stirring continuously to prevent the formation of hard caramel lumps.

Step 19

Tip: Be careful as the mixture will bubble vigorously.

Step 20

3. Remove the saucepan from the heat and immediately mix in the salt and butter. Blend until smooth.

Step 21

Tip: An immersion blender can help achieve a smooth consistency.

Step 22

4. Pour the caramel into a jar and cover with plastic wrap, pressing it directly onto the surface. Refrigerate to stabilize.

Step 23

Tip: Refrigerating helps the caramel set properly.

Step 24

5. To assemble, spread a layer of caramel on one chocolate shortbread round and top with a second round.


The opportunities are endless when it comes to serving these delightful chocolate shortbread sables with salted caramel. Picture this: a cozy afternoon tea paired with these rich, buttery cookies; it's the perfect match made in confectionery paradise. Craving something more luxurious? Serve these sables as dessert after a dinner party. Dress them up with a dusting of powdered sugar and a dollop of whipped cream on top of each cookie, adding an extra layer of indulgence. Want to wow your kids? Sandwich a scoop of vanilla ice cream between two sables for a gourmet ice cream sandwich. Hosting a brunch with friends? Break the monotony of typical spreads with these pastries. They add a touch of elegance and a burst of flavor to any table, making your gathering the talk of the town. The sweet and salty combo is bound to have guests reaching for another—and maybe even asking for the recipe!


For a gluten-free version of these irresistible sables, substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder is also gluten-free to avoid any mishaps. The rest of the ingredients remain the same, so you don't have to compromise on taste or texture. If you're catering to a vegan crowd, swap out the butter with a high-fat vegan butter. Replace the egg yolks with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water per egg yolk). For the caramel, you can use coconut cream instead of the heavy cream and a vegan margarine in place of the butter. The result? Vegan shortbread sables that are equally scrumptious and tantalizing.


  • Why is my shortbread dough too sticky to handle?

    If your dough is too sticky, it might be because the butter was too warm. Chill the dough in the fridge before rolling it out again.

  • Can I make the dough without a stand mixer?

    Absolutely! You can mix the dough by hand or use a hand mixer. It might require a bit more effort, but the results will be worth it.

  • How do I know when the caramel is ready?

    The caramel should reach an amber color and around 340°F (170°C). Stir constantly to avoid burning.

  • What can I do if my caramel hardens too quickly?

    If your caramel hardens, gently reheat it in a saucepan over low heat while stirring until it softens again.

  • What's the best way to store these cookies?

    Store the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.

  • How can I avoid overbaking the cookies?

    Keep a close eye on them during baking. They should be set but still a little soft in the center; they will firm up as they cool.

Nutrition facts

Recipe Yield:20 cookies
Calories:per cookie
Calories (Min - Max):120 - 150
Total Fat:8g
Saturated Fat:5g
Total Carbohydrate:15g
Total Sugars:10g