Vanilla sablé

AT A GLANCE

  • Serves 18 people

  • 140 gm softened butter
  • 110 gm (½ cup) caster sugar
  • Scraped seeds of 1½ vanilla beans
  • 2 eggs
  • 300 gm (2 cups) plain flour
  • ½ tsp baking powder
  • 40 gm demerara sugar
  • For brushing: lightly beaten eggwhite
01   Beat butter, caster sugar and two-thirds of the vanilla in an electric mixer until light and fluffy (5-6 minutes), scrape down sides of bowl and beat in egg. Sift over flour and baking powder, stir to combine, turn onto a lightly floured surface and knead lightly until a soft dough forms (don’t overwork). Form into a disc, wrap in plastic wrap and refrigerate until just firm (30 minutes).
02   Preheat oven to 160C. Roll pastry on a lightly floured surface to 3mm thick and cut squares with a 7cm scallop-edged pastry cutter (see note), then place on oven trays lined with baking paper.
03   Combine demerara sugar and remaining vanilla in a bowl. Brush tops of biscuits with eggwhite, scatter with vanilla sugar and bake until edges are light golden (12-15 minutes). Cool on trays, then store in an airtight container until required. Sablé will keep for 3 days.

Note If you don't have a square pastry cutter, a round one is just fine.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

DAVID MORGAN AND EMMA KNOWLES

FEATURED IN

Nov 2010

Nov 2010

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