Buttery, crumbly, sweet…….these biscuits are very nice indeed. These biscuits are close to the French pastry pate sablee, but much easier to work with. They’re cheap, easy to make and most importantly a joy to eat.
I tried a higher ratio of butter to flour but found the dough very hard to work with and the biscuits were just too delicate. Try this recipe and I promise you it wont let you down (unless you use the yolk from an ostrich egg, then it might).
These biscuits are basically just my sweet shortcrust pastry which I have formed into biscuits. They are of course delicious eaten as a biscuit with a cup of tea but can also just as well be used in a dessert in place of the pastry. For example instead of an apple pie, serve a biscuit topped with stewed apple and a spoon of custard as an ‘elegant’ dessert. These are also great for anybody who isn’t confident lining pastry cases.
I have decided to keep this recipe plain, but you could of course add any range of ingredients into your dough. Cinnamon, fennel seeds, lemon zest…..the choices are only limited to your creativity.
200g plain flour
100g icing sugar
1 egg yolk
- Rub the butter into the flour and icing sugar, until it resembles breadcrumbs.
- Add the egg yolk and form a dough. Give a quick knead to ensure all the ingredients are properly mixed.
- Rest dough for a minimum of 30 minutes.
- Roll out dough. Cut out biscuits. Chill biscuits in fridge for 5 minutes to firm up.
- Bake at 170 degree Celsius for about 7 minutes or to your desired colour.