Cranberry and Orange Sable Biscuits
Prep time
Cook time
Total time
The classic French sable with a holiday twist of orange and cranberry. The biscuits get their name for their sandy texture, sable meaning sand in French. Very much like an English shortbread, the addition of fresh orange zest and dried cranberries bring these biscuits to life.
Serves: 24
  • 250g plain flour
  • 250g butter, softened
  • 55g icing sugar
  • ½ teaspoon salt
  • 1 large egg yolk
  • 75g caster sugar
  • 90g dried cranberries
  • zest of 2 oranges
  1. In the stand mixer with the paddle attachment fitted or in a bowl with a hand mixer, mix the butter and salt on low speed until smooth.
  2. Add the caster sugar and icing sugar and mix until smooth,scraping down the bowl as needed.
  3. Chop the cranberries into small pieces.
  4. Add 1„ egg yolk, zest of two oranges and the cranberries and mix for 1 minute on low speed.
  5. Sift in the flour and mix until just blended, the dough should be soft.
  6. Turn the dough out onto the counter and gently bring it together in a ball. Divide it in half and shape each half into a 9-inch log.
  7. Wrap the logs in plastic wrap and refrigerate for at least 3„ hours. At this stage you can freeze and keep them to cook another day. Just defrost them in the fridge overnight.
  8. Preheat the oven to 180C/160C Fan.
  9. Trim the rounded ends of the logs. Then cut the dough into ½ inch thick discs. Put them on the baking sheets, leaving 2 „inches between discs as these do spread.
  10. Bake the biscuits for 18 to 22 minutes until the edges are golden brown. Allow to cool on the sheets for 5„ minutes, then transfer to a cooling rack and let cool completely.
There is 3 hour chilling time between making and baking
Recipe by Cluck, Muck & Cook at