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.
You can make these all year around but on Christmas Eve they end up on a plate by the fire for Santa alongside a glass of sherry and a carrot for Santa’s reindeer. It is a welcome change from mince pies.
The basic dough is versatile, swap out the orange zest and cranberries for lemon zest or a teaspoon of vanilla extract.
It is also a great make ahead dough, Once you get to the stage that you roll it into a sausage and chill, double wrap it and pop it in the freezer. Then just bring it out when you need it, defrost and bake and you have a fresh batch of delicious cookies.
Makes: 24 Biscuits
Oven Temp: Gas 4, 350f, 180C (160C Fan)
Ingredients:
250g plain flour
250g butter, softened
55g icing sugar
1/2 teaspoon salt
1 large egg yolk
75g caster sugar
90g dried cranberries pecans
zest of 2 oranges
Instructions.
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 1/2 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.
- 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
- 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.
- Add the caster sugar and icing sugar and mix until smooth,scraping down the bowl as needed.
- Chop the cranberries into small pieces.
- Add 1 egg yolk, zest of two oranges and the cranberries and mix for 1 minute on low speed.
- Sift in the flour and mix until just blended, the dough should be soft.
- 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.
- 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.
- Preheat the oven to 180C/160C Fan.
- 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.
- 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.