Prep: 3.5 hours
Cook: 12 Minutes
Servings: 20-30 Biscuits
Ingredients from your Baking box:
275g Sable Flour Mix
200g Sablé Chocolate Mix
(Store in the refrigerator for at least an hour before use)
50g Caster sugar
200g Brown sugar
5g Vanilla Extract
You will also need:
200g Unsalted Butter
- Sift the flour and bicarbonate of soda into a medium bowl and add the sea salt, then stir together. Set aside.
- Put the butter in a large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat together for 2 minutes until smooth.
- Put the Sable Chocolate mix into a food processor and process until it turns powdery.
- Add the dry ingredients into the bowl and mix together until you have a mixture that looks sandy (which is what Sable means in English)
- The final dough should look almost like soil; it should not have formed into one large ball of dough. This is the key to getting the correct texture; mixed for too long the biscuits will be tough.
- Tip out the mixture onto a work surface and gently press together to form a uniform dough. Divide in half and roll into two logs, 4cm thick.
- Wrap in clingfilm and put them in the fridge to chill for 3 hours or until firm. (At this point you can freeze the dough for baking at a later date, or do as I do and bake one half of the dough and freeze the second.)
- Preheat the oven to 180C (160C fan oven/gas 4) and line three baking trays with baking parchment. Remove the dough from the fridge and, using a thin, sharp knife, cut into rounds about 1cm thick. Put the biscuits onto the baking trays, leaving 2cm between each one. Bake for 10–12 minutes until set around the outside but still soft in the centre.
- Leave the biscuits to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.