Sables Biscuits

This simple French biscuit has it all; Taste, texture. Topped with some homemade jam or lemon curd and it can be a great company for the afternoon tea.


  •  140g Unsalted Butter (room temperature)
  • 100g Granulated White Sugar
  • 1 Large Egg
  • 1 Vanilla Pod or 1tsp pure Vanilla Extract
  • 260g Plain flour
  • 1/2tsp Baking Powder
  • Pinch of Salt
  • + extra Egg for the Egg Wash


  • Preparation time: 90 minute
  • Cooking time: 12-14 minute

In a bowl beat the butter and a sugar with a fork until fluffy. Add the egg and the vanilla to the butter as well and beat them together.

In a separate bowl mix the flour, baking powder and salt. Add the flour mixture to the butter mixture and bind them together with your fingers. Turn it out of the bowl  and form two separate bowl. Wrap them into cling film and place them in fridge for at least an hour or until firm.

Take out one half of the dough, and roll it out until is 1cm thick on a lightly floured surface. Cut out the biscuits with a cutter (5cm). Place them on a baking sheet and put them back to the fridge for another 15 minute. Repeat  with the other half of dough.Whilst is resting prepare the egg wash.

Preheat oven to 180C°. Brush the tops of the biscuits, and with a fork make a criss-cross pattern on each biscuit.

They need around 12-14 minute baking time on the middle shelf or until golden brown around the edges.

Cool the biscuits on wire rack. They last in a tin box for more than a week.

Adapted from
Leave a Comment