Sablé is French for shortbread. It’s one of those wonders that are produced when you take humble ingredients like flour, butter & eggs and make magic. Rolled thin it’s the perfect tart shell, rolled thick it’s what cookie dreams are made of. It’s best made with butter with a high-fat content like Normandy butter or Breton since Butter provides all the structure here. It’s adaptable to most flavours, I like mine with a hint of vanilla and a topping of chopped toasted Almonds, even Lemon zest is a good summer alternative.

  • 175g Flour
  • 125g Butter, chilled & cut into cubes
  • 2g Salt
  • 5g Castor Sugar
  • 1 egg
  • 5ml Vanilla essence
  • Lemon zest (optional)
  • 10g Almonds

  • Roughly Chop the Almonds.
  • In a dry pan, over gentle heat toast the almonds. Set aside.
  • Sift the flour, salt & sugar in a big bowl.
  • Add the chopped butter, and with your fingers, mix the flour and butter together till it resembles cookie crumbs.
  • Add the egg & vanilla, knead together with a descraper and bring together to form a dough.
  • ‘Frasier’ the dough, and bring it together to form a ball.
  • Chill in the fridge for 30 minutes.
  • Roll the dough out to 1 inch thick and cut cookies out with a cookie cutter.
  • Embed the Almond on top and bake at 180’ for 9-10 minutes or until golden brown.
  • Store for up to a week in an airtight box.


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