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Vanilla sablé

Australian Gourmet Traveller recipe for vanilla sablé.

By Emma Knowles
  • 20 mins preparation
  • 15 mins cooking plus resting, cooling
  • Serves 18
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Vanilla sablé


  • 140 gm softened butter
  • 110 gm caster sugar (½ cup)
  • Scraped seeds of 1½ vanilla beans
  • 2 eggs
  • 300 gm plain flour (2 cups)
  • ½ tsp baking powder
  • 40 gm demerara sugar
  • For brushing: lightly beaten eggwhite


  • 1
    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).
  • 2
    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.
  • 3
    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.

  • Author: Emma Knowles