Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Vanilla sablé


You'll need

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

Method

  • 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.


At A Glance

  • Serves 18 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 18 people

Featured in

Nov 2010

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×