Butter Sables Recipe
Ingredients
| Plain flour | 300 Gram | |
| 75 g potato flour, or cornflour | ||
| Icing Sugar | 120 Gram | |
| Unsalted butter | 225 Gram, cubed | |
| 1 free-range egg white | ||
| 2 tbsp cocoa powder, to make pinwheels | ||
Directions
Preheat the oven to 180°C / Gas Mark 4.
To make the basic sables, put the two flours into a large bowl and add the icing sugar.
Rub in the butter, until the mixture resembles fine breadcrumbs.
Add the egg white and mix in to make a soft but not sticky dough.
If possible, wrap the dough in clingfilm and leave it to firm up for around 30 minutes.
Roll the dough out on a lightly floured work surface to a thickness of 1 cm and form circles with cookie cutters, or make circles with a sharp knife.
Arrange the biscuits on baking sheets and bake in the oven for 8-10 minutes, until golden.
Remove from the oven and leave to cool for a few minutes.
Transfer to a wire rack to cool completely.
To make pinwheels, make the basic dough, then divide it in half and add 2 tbsp cocoa powder to one half.
Knead until the cocoa is fully incorporated and the dough has an even colour.
Roll out both balls of dough on a lightly floured work surface to form equal-sized rectangles.
With the longest side facing you, lay the chocolate dough on top of the plain dough and roll the two together, as if you were making a Swiss roll.
Using a sharp knife, cut the dough into slices about 1 cm thick, then arrange them on a baking sheet.
Bake for 10 minutes, until golden and firm.
Remove from the oven and leave to cool slightly, before turning out onto a wire rack to cool completely.
To make the basic sables, put the two flours into a large bowl and add the icing sugar.
Rub in the butter, until the mixture resembles fine breadcrumbs.
Add the egg white and mix in to make a soft but not sticky dough.
If possible, wrap the dough in clingfilm and leave it to firm up for around 30 minutes.
Roll the dough out on a lightly floured work surface to a thickness of 1 cm and form circles with cookie cutters, or make circles with a sharp knife.
Arrange the biscuits on baking sheets and bake in the oven for 8-10 minutes, until golden.
Remove from the oven and leave to cool for a few minutes.
Transfer to a wire rack to cool completely.
To make pinwheels, make the basic dough, then divide it in half and add 2 tbsp cocoa powder to one half.
Knead until the cocoa is fully incorporated and the dough has an even colour.
Roll out both balls of dough on a lightly floured work surface to form equal-sized rectangles.
With the longest side facing you, lay the chocolate dough on top of the plain dough and roll the two together, as if you were making a Swiss roll.
Using a sharp knife, cut the dough into slices about 1 cm thick, then arrange them on a baking sheet.
Bake for 10 minutes, until golden and firm.
Remove from the oven and leave to cool slightly, before turning out onto a wire rack to cool completely.
Chef
