Sablé biscuits

Sablé biscuits

By
From
French Lessons
Makes
24
Prep
15 mins
Cooking time
15 mins
Photographer
Steve Brown

Pâte sablé is a very fragile and crumbly pastry. It gets its name – sablé, meaning ‘sandy’ – because of the high amount of sugar used. These little biscuits are one of my all-time favourite treats, served warm from the oven with a sprinkling of vanilla sugar and a strong cup of tea.

Ingredients

Quantity Ingredient
225g plain flour
25g cornflour
100g icing sugar
pinch salt
200g butter, cold and diced
1 small egg yolk
1 teaspoon double cream
Vanilla sugar

Method

  1. Combine the flour, cornflour, icing sugar and salt in a food processor and pulse a few times to mix. Add the diced butter and pulse until barely combined, followed by the egg yolk and cream. Tip the dough out onto a lightly floured work surface and use your hands to shape it into a smooth ball.
  2. Divide the pastry into two, wrap in plastic wrap and refrigerate for 45 minutes before using. This pastry can also be frozen for up to 2 months. When ready to bake, preheat the oven to 180ºC. Line a baking sheet with a silicone baking mat or baking paper.
  3. Roll each piece of dough into a log, and use a sharp knife to cut into slices, about 1 cm thick. Arrange the slices on the prepared baking sheet and bake until golden brown, around 15 minutes. Halfway through the baking, dust with vanilla sugar. Transfer to a wire rack to cool.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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