Sablées Hollandais

This is one of a number of regional biscuits collectively described as “sablées” that all take advantage of the friable and buttery qualities of pâte sablée, which itself is also used as a base for tarts. The term sablée, or “sandy/sanded,” refers to the texture of the dough after the butter and flour have been rubbed together between the fingers to form a sandy texture. The Sablées Hollandais are visually striking for their use of a chocolate sablée interwoven, often in checkerboard fashio