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
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At A Glance

  • Serves 18 people

Featured in

Nov 2010

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