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.
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.