Double Chocolate Sables

December 9, 2016

Like most delicious buttery treats, Sables come from France.  Sable translated is sand, which describes their beautifully crumbly shortbread texture.

 

When I was last in France I saw a beautiful packaged up bag of Sables being sold in a pâtisserie, which is not an unusual sight in its self, but I was drawn to the size of them.  Normally Sables are a standard biscuit size, (two to three mouthfuls if you’re being dainty!) but these were tiny, just an inch square or so.  Now I am not one who would normally opt for a smaller biscuit when given the choice, but for some reason I was drawn to their dinky size.

 

When cutting out your own biscuits please, by all means, revert back to a standard size biscuit, but if you fancy following me down the petite road, then follow the cutting guide below.

 

These look wonderful in little packages, tied with ribbon with a little festive sprig to be given as gifts, or you could make a double batch and fill up a large tin and take along to your festive celebrations.

 

 

Double Chocolate Sables

 

140g     plain flour

 

25g       cocoa powder (unsweetened)

 

110g     unsalted butter, softened

 

130g     caster sugar

 

100g     70% dark chocolate, grated

 

1/2 tsp  baking powder

 

3/4 tsp  vanilla extract

 

1/4 tsp  salt

  • Preheat oven to 170ºC and line two baking trays with parchment.

  • Using an electric beater, beat butter, caster sugar, salt and vanilla together until lighter in colour and fluffy in texture (about 5 minutes)

  • In a separate bowl, sieve together the flour, cocoa powder, baking powder.

  • Once the butter mixture is ready, gently tip in the dry ingredients along with the grated chocolate. Briefly mix until just combined and it has come together to form a crumbly dough.

  • Lightly dust your surface with flour and roll out the dough to 1 cm thickness.  From here you can cut the desired size you wish, or for the smaller biscuits, cut the edges away to make a large square and then using a knife, cut into 1 inch squares.

  • Gently transfer them to the baking trays, leaving a 2 cm space between them and sprinkle them lightly with caster sugar.

  • Bake for approximately 10 minutes, or until the biscuits have puffed up a little and have formed small cracks on the surface.  Leave to cool on a wire rack.  If you have chosen a larger sized biscuit then they will take a little longer to bake, so keep an eye on them.

The additional grated chocolate that goes into these yummy biscuits, adds to the intense chocolate hit and makes them a luxurious treat.  I hope you enjoy making them, eating them, wrapping them and giving them!

 

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