Sablé biscuits

Sablé biscuits

By
From
A la Grecque
Makes
40
Photographer
Mark Roper

Sablé biscuits are delicious served with afternoon tea or coffee. Alternatively, they can be sandwiched with cream, custard or ice cream and served with fresh berries to make a quick and easy summer dessert.

Ingredients

Quantity Ingredient
330g plain flour
110g icing sugar
220g unsalted butter, chilled and roughly diced
4 egg yolks

Method

  1. Grease and line a baking tray.
  2. Place the flour and icing sugar in the bowl of a food processor and whiz to combine.
  3. Add the butter and whiz until the mixture looks like breadcrumbs. Add the egg yolks and whiz until the pastry just comes together to form a ball. Do not overwork. Wrap with clingfilm and rest in the refrigerator for at least 1 hour before use.
  4. To make sablé biscuits, roll the pastry out to about 5 mm thick. Cut into circles with a 7 cm pastry cutter and lift onto the baking tray. Refrigerate for 30 minutes while you preheat the oven to 180ºC.
  5. Bake for 15 minutes until the biscuits are crisp and pale gold. Transfer to a wire rack to cool before serving, or store in an airtight container.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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