Sablés

Sablés

By
From
Baking
Makes
32
Photographer
Vanessa Levis

The light, crisp and grainy texture of these lovely shortbreads gives them their French name, sablé – a ‘sanded’ biscuit. Serve to accompany desserts or as part of a selection for morning or afternoon tea.

Ingredients

Quantity Ingredient
185g plain flour
a pinch of salt
55g caster sugar
1/2 cup ground almonds
1 lemon, finely grated rind
90g butter
2 egg yolks
sifted icing sugar, to dust

Method

  1. Grease baking trays or line them with baking paper.
  2. Sift the flour, salt and sugar into a bowl. Mix in the almonds and lemon rind. Rub in the butter until the mixture resembles fine breadcrumbs, then mix in the egg yolks to form a soft dough. Knead lightly until smooth, wrap in plastic wrap and and chill for 15 minutes.
  3. Roll out the dough thinly on a floured surface. Using a biscuit cutter, cut 4 cm rounds from the dough.
  4. Alternatively, cut biscuits by hand with a knife or pastry wheel, cutting the dough into long strips 7.5 cm wide, then cutting across the strips at 4.5 cm intervals to form oblongs. Place them slightly apart on the prepared baking trays. Refrigerate for 30 minutes.
  5. Preheat the oven to 180°C. Bake for 15–20 minutes or until the sablés are very lightly browned. Using a palette knife, carefully transfer them from the baking trays to wire racks to cool. When cold, dust very lightly with icing sugar.
Tags:
baking
bakery
margaret
fulton
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