Sablés with buttercream

Sablés with buttercream

By
From
Rustic
Makes
10 biscuits

Ingredients

Quantity Ingredient
220g salted butter
130g icing sugar, plus extra to finish
2 large eggs
2 egg yolks
350g plain flour, plus extra for dusting

For the filling

Quantity Ingredient
150g unsalted butter
70g icing sugar

Method

  1. Make the biscuits by creaming the butter and icing sugar together in a food processor. Beat in the eggs and egg yolks, then sift in the flour and continue to beat until you have a smooth, sticky dough.
  2. Remove the dough from the bowl and wrap in cling film. Chill in the fridge for at least 2 hours, or preferably overnight.
  3. Preheat the oven to 160°C and flour your work surface. Roll out the chilled dough to 5 mm thick. Using an 8 cm plain round pastry cutter, cut out 10 rounds. Re-roll the dough from time to time if necessary.
  4. Place the rounds 3 cm apart on a greased and lined baking tray and bake for 10 minutes until they are golden in colour. Allow to cool completely on a wire rack.
  5. While the biscuits are cooling, make the buttercream filling by whisking the butter and icing sugar together until you have a light, creamy icing. Spread the buttercream on to half of the cooled biscuits, then top each one with another biscuit to make a sandwich. Sift icing sugar over all the filled biscuits and serve with a cup of Barry’s Gold Blend tea!
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again