If you love buttery biscuits (cookies) as much as we do, you will enjoy these French Sablés with a Caramel Glaze. They are light and crisp, and are the perfect accompaniment to a cup of tea. They taste amazing fresh from the oven, and also freeze well. After making the Vanilla Macarons, we had some egg yolks that needed using so this was a great way to avoid wastage.
Ingredients:
200 g (1 3/4 cups) plain (all purpose) flour
pinch of salt
75 g (2/3 cup) icing (confectioners) sugar
130 g (1/2 cup) unsalted butter, chilled and diced
3 egg yolks
1/2 teaspoon vanilla extract
For Caramel Syrup:
50 g (1/4 cup) granulated sugar
20 ml /4 tablespoons water
2.5 ml (1/2 teaspoon) lemon juice
50 ml / 1/4 cup) water
1. Caramel Syrup: Put the sugar, 20 ml water and lemon juice into a small pan. Place over a gentle heat and stir until clear. Boil until bubbly and allow to become a golden brown. Remove from the heat and place the base of the pan into a bowl of cold water to stop the cooking. Carefully stir in the remainder of the water. Set aside to cool completely.
2. Sablés: Preheat oven to 180 deg C (350 deg F). Put all the Sablés ingredients except the yolks and vanilla into a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolks and vanilla and blend until mixture becomes a firm dough. Form into a ball, wrap in plastic wrap, and chill for 15 minutes.
3. Roll the dough out to a thickness of 5 mm (1/4 inch). Using a 7.5 cm (3 inch) biscuit cutter, stamp out rounds and place them onto baking sheets lined with baking paper.
4. Brush cookies with a light coating of caramel glaze, and then mark out a checked pattern by dragging a fork across each cookie/biscuit.
5. Bake for 10-15 minutes, until crisp and golden. Allow the Sablés to cool on a wire rack.
Yummm….so going to make this!!! Thank you for sharing.
I’m having enough trouble resisting these at the supermarkets here in France and now I have to avoid eye contact with your recipe!
Do you have any nice almond meal based recipes by any chance? I’m trying to avoid wheat (gluten) for a while to see what happens and it would be lovely to try a treat that doesn’t break my fast.
Otherwise I’ll just make the caramel syrup in this one and spoon it over my rice crisps!
these look lovely, sound delicious, and with the upcoming holidays they also appear to be quite shippable! thank you. 🙂
good post
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