Cookies assortment, plain butter, caramel chips, chocolate chips and raspberry chips- "Sablé' castle" 500g tin

This shimmering colored set reveals an watercolor decor of the Château de Sablé and an engraving from the Marquise de Sablé. This cookie box is garnished with the famous shortbread with pure fresh butter, a real little shortbread, declined in four perfumes, nature, chocolate chips, caramel chips and raspberry chips.

The little shortbread, French cookie, is made in the Pays de la Loire, with the Sablesian in an artisanal way by our pastry masters who use noble ingredients in our region such as good fresh butter, eggs of hens raised outdoors, fine flour; Without coloring, conservative, without additive.

Net weight 400g

La Sablésienne makes real Sablé-Sur-Sarthe Sablé, round, jagged, crunchy and pure fresh butter. The recipe has been passed down from generation to generation in the town whose name it bears. It is today 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 biscuit factory, using natural ingredients whose raw materials come mainly from the West of France: pure fresh butter from Pays de la Loire, flour from Sarthois millers, eggs from free-range chickens. .

Le Petit Sablé is available in different recipes:
- With chocolate chips: made with pure cocoa butter
- With Guérande salt caramel chips
- With fruit nuggets (apricot, raspberry, lemon): locally sourced by a producer in the south of France
- All chocolate: made with cocoa powder for an intense chocolate taste
- Tonka bean: seed from South America, elongated in shape and black in color. Presents aromas of almond, caramel and vanilla, even coffee.
La Sablésienne offers two types of shortbread recipes: La Sablésienne shortbreads and 1670 Marquise de Sablé shortbreads.

These two recipes are distinguished by the quantity of butter and eggs, higher in the 1670 recipe. In addition, it does not contain 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, while in the 1670 recipe, the egg is integrated into the dough, thus giving the shortbread a slightly more melting texture than the other recipe. is crunchier.