Makes approx: 20 pansy sablés
Preparation time: 10 minutes
Baking time: 10 minutes
Resting time: 30 minutes
Easy as can be and requiring minimum time, cost and skill, these delicious butter biscuits make the perfect companion to tea, ice cream, compote or fresh fruit salad.
- 150g flour
- 75g salted butter
- 75g caster sugar
- 1 egg
- 1 egg white
- 20 pansies (these flowers tend to retain their colour well during baking)
- Grated lemon zest to flavour, or natural vanilla, rose or lavender extract
1In a salad bowl, mix the flour and sugar. Dice and mix in the cold butter before adding the lemon zest or aromatic extract. Work the mixture with your fingertips until powdery.
2Add a lightly beaten egg, mix in with the ‘sandy’ mixture and shape it into a ball using your hands.
3Wrap it in cling film and let it rest in the fridge for 30 minutes.
4Preheat the oven to 180 °C.
5Roll out the dough until it’s 1cm thick. Then, stamp out small round biscuits with a 3cm cookie cutter. Brush each biscuit with lightly beaten egg white. Press the flowers down on the surface of each biscuit before adding another layer of egg wash to help them stick and to add some extra shine.
6Place the sablés on a baking tray lined with parchment paper and bake for 10 minutes, until the edges turn slightly golden.
7Take out of the oven and sprinkle with sugar. Let them cool down on a cooling rack before tucking in.
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