Sometimes I feel like a little homemade treat, and these biscuits always hit the spot. Sable biscuits take a bit of time to make, but are definitely worth the effort. They are feather light, buttery and perfectly crisp. I use this recipe a lot and you can create so many different biscuit flavours and shapes with it. I sometimes cover sables with lemon curd and a swirl of meringue on top, sort of a miniature lemon meringue biscuit. I also used them in this recipe to create mini banoffee pies. On this occasion, I cut them in different shapes and dipped them in melted chocolate with a light sprinkling of toasted nuts and desiccated coconut. If this recipe seems like just a bit too much work, check out my friend Caitriona’s review of a small Irish company, Kooky Dough, that produce readymade cookie dough, which might just save you in a biscuit emergency.
Here’s How:
– 3oz of plain white flour
– 1 and 1/2 oz of icing sugar
-2 and a half oz of butter
– tiny pinch of salt
– 1 small free-range egg yolk
This recipe makes about 10 biscuits.
By hand – Sieve the flour, icing sugar and salt. Rub in the butter until it forms into crumbs. Add the egg yolk and mix until until it comes together to form a dough. Wrap in clingfilm and leave in the fridge for half an hour to an hour
By food processor – Put all the ingredients into a mixer and blend until it forms a dough. Wrap in clingfilm and leave in the fridge for half an hour to an hour.
Meanwhile preheat your oven to 150 degrees celsius. Line a baking sheet with greaseproof paper. Once the biscuit dough has cooled for 30 minutes, remove the clingfilm and place on a floured surface. Using a rolling pin, roll out the dough until it is 3mm thick. Cut the dough into shapes with a floured cookie cutter. Place the biscuits on the baking sheet and cook for 15-20 minutes- until golden. Put the biscuits on a wire rack until completely cool.
To decorate, melt some chocolate in a bowl over a saucepan of boiling water. Place some chopped nuts and coconut in a frying and heat until lightly toasted. Dip the cooled biscuits into the melted chocolate until they are half covered. Then dip the biscuits into the toasted nuts and coconut. Leave to set on a wire rack.