Jam Sablé Biscuits

Just a quick post here. I made some more Sable Biscuits but changed the style. Sables are my favourite biscuit to bake at the moment so may try some other ways in the weeks to come. Michel Roux's book really is great!

Ingredients:

Dough:
Please refer back to my other post so find out how to make the dough:
http://pepperinthekitchen.blogspot.com/2012/03/sable-biscuits.html

Jam, any flavour

Equipment:

Baking tray
2 hands

Makes 25 Biscuits


This time roll the dough into a sausage about 3cm in diameter and then cut pieces off about 2cm wide.

Roll the cut off piece into a ball, put it on the baking tray, slightly flatten it, and then push your thumb into the middle. Now spoon a little jam into that hole. I used apricot for half and then raspberry for the other half.

Pop into the oven and it depends on how thick they are but my batches took between 20-25 minutes.
When done leave on the side to cool for a few minutes, then transfer to a cooling rack.

Then eat!

Sablé Biscuits

Today's baking fun was to make Sablés, a french shortbread biscuit. I have only tried to make biscuits once before and that did not go quite to plan so was a little worried I could not do them. However, I am pleased to say these turned out great and would definitely recommend you give them a go. I used Michel Roux's pastry book which was given to me recently, and I recommend anyone wanting to improve and learn about making pastry to buy it. It makes pastry less scary.

Ingredients:

250g Plain flour
200g unsalted butter
100g icing sugar
2 egg yolks
Pinch of salt

Equipment:

Baking tray
Biscuit cutters
Rolling pin

Make about 25-30 depending on the size you want.

First thing to do is place your flour on the work surface, make a well and put the butter, icing sugar and salt in it. Start to work the butter and sugar between your finger tips.

When it is a sort of crumby consistency add the egg yolks. Pull in the flour around the edges gradually till everything comes together.

When it seems to get dough like make it into a ball and kneed it 4-5 times with the palm of your hand. Only do it so it is looking smooth.

Get it back into a ball, cover with cling film and put in the fridge for 30-45 minutes. It is important to do this step because as the dough has such a lot of butter in it, it can be difficult to handle unless chilled.

Preheat your oven to gas mark 3 and when ready to make your biscuits take the dough out the fridge. Sprinkle flour on the work surface and a bit on your rolling pin. Now roll it out till it is about 3-4mm thick. Cut out the shapes you want and place on your baking tray.

Put in the oven for 10-12 minutes. Keep an eye on them from about 8 minutes on as depending on thickness they can take longer or shorter. When done they should have a nice golden tinge to them.

When you take them out the oven, put them to the side for 5 minutes to allow to cool a bit before placing them on the cooling rack to finish.

Store in an airtight container and enjoy with a cup of tea or coffee. If you are like myself however, just enjoy them all by themselves. These biscuits really are satisfying to make and eat. Try them!!