Right, so life has been too busy to blog and nearly too busy to cook recently, but quickly here is something I made in June-time and never got round to sending live:
While normally French for ‘sand’, here meaning ‘jammie dodgers’. (Pro-tip: actually describes the texture of rubbing butter into flour which we know as “breadcrumbs”.) The impetus for this recipe came from giving Cyriaque, the youngest of my erstwhile charges, such a store-bought biscuit for his goûter (snack… French people do actually have them, it seems!), to have him respond by saying “Can we make these?” Challenge accepted…
(Jammie-dodger-disclaimer: I am not at liberty to advise on whether for tax purposes these are technically biscuits or cakes.)
250g plain flour
100g icing sugar
2 egg yolks
jam to taste
- Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.
Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.
Bake the sables for 10-12 minutes at 170oC, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
- Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit and squish to spread out.
(recipe via BBC Good Food)