Sablés Diamant Vanille

Sablés Diamant VanilleThere are after dinner biscuits to have with coffee, and then there are Sablés Diamant Vanille, these crumbly sugar diamond encrusted vanilla bursts are guarenteed to dissapear when you hand them around after dinner, not only do they take no time at all to prepare but they’ll for a week if you want to make them well in advance! This recipe makes about 50 biscuits.

  • 225gm unsalted butter at room temperature
  • 100gm caster sugar
  • 1 vanilla pod (or vanilla extract, not essence!)
  • ¼ tsp fleur de sel finely crushed
  • 320gm plain all-purpose flour
  • Granulated Brown Sugar

First off, this is much easier with a food processor, but it can be done by hand following the exact same procedure, either way do make sure that you take care not to overwork the ingredients of the dough. Cream the butter first before adding the sugar, the seed scrapings from the vanilla pod (save the pod for another use) or the vanilla extract as well as your salt. Continue to mix until all the ingredients are together, then sift in your flour then mix until just combined, being careful not to overwork the dough, chill the dough for an hour or so before touching again.

Once chilled roll the mixture into sausage shapes of about an inch in diameter, spread your granulated sugar onto a sheet of baking parchment and lightly roll the dough shapes in sugar, before cutting the dough sausage into equal 1cm slices. At this stage you can chill the cookies for another hour or so, or even overnight; or you can simply bake them, although baking the cookies from a well-chilled does mean they keep their shape better.

Bake in a preheated oven at 180°C on lined baking sheet until the edges are just starting to colour, about 12 to 15 minutes watching them like a hawk, 1 minute too much and they’ll taste burnt. Place on a wire rack to cool, and store in an airtight container where they’ll happily keep for a week – although they’ll never last that long in my house!