Valentine Sable Biscuit Recipe

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Valentine Sable Biscuit Recipe
Here are a few tips when baking these, don’t overwork the dough or the texture will become too chewy. The secret is to bake them only just enough. Take them out of the oven a soon as they are tinged with a little gold, not browned. Let them firm up on the hot baking tray for a few minutes before transferring them to a cooling rack.
  1. Drop the Flour, Sugar and Salt into a mixing bowl and combine them. Make sure your butter is nice and cold and cut it up into cubes, the smaller the cubes the quicker they will incorporate. Drop the cubed Butter into the flour mix them around to coat them in flour or they will stick to your fingers.
  2. ‘Rub’ the Butter into the flour mixture. Rubbing in is where you combine fats (in this case Butter) with Flour, usually in making pastry or Biscuits (cookies). You pick up flour and the cubed butter and rub between your fingertips. Do not use the whole hand, the palms of your hands are too warm and this will start to melt the butter, resulting in a greasy finished product. Keep rubbing in until you have a breadcrumb texture. Gently shake the mixing bowl from side to side and any large lumps will rise to the surface. Go back in and rub the lumps into the mixture.
    crumb texture
  3. Add Two Egg Yolks and initially mix them in with a knife using a cutting motion. Once roughly combined bring the dough together with your hand. Tip the dough out onto the work surface and very gently kneed until the dough comes together – AND NO MORE! We are aiming for a very short, crumbly biscuit, overworking it will wake up the gluten and give you a stretchy dough. Wrap the dough in clingfilm and put it into the fridge to rest for 20 mins.
  4. Once the dough is nicely chilled it will behave, just as we want it to. Spread out a little flour onto your work surface and make sure that you flour the rolling pin well.   Roll out the dough to about 5mm, half a centimetre. Using a 6cm heart shaped cutter stamp out heart shapes. Half of them need to be left plain and half of them need to have their centres cut out with a mini heart shaped cutter. Once you have worked your way through all the dough squish the remainders back together and roll it out again until all the dough has been used up. When squishing the dough don’t go overboard, just squish it enough to bring it back together; don’t go waking up that pesky gluten.
    cut out hearts
  5. Bake the biscuits on an unlined, ungreased flat baking tray at 170F/325F/Gas 3 until just starting to colour, for me it was 10 mins. We really don’t want them to go brown… pale and interesting that’s the way to go. Leave the cooked biscuits on the hot tray for 3 or 4 mins; before moving them one by one onto a cooling rack. You need to let them settle or they will crumble if you try to move them onto the cooling rack straight from the oven.
  6. Once the biscuits are completely cooled add a small spoonful of Raspberry Jam to the middle of one of the biscuits without a heart shaped hole in the middle. Spread the jam out a little and then sandwich with one with a hole in the middle. I have found a Raspberry Jam that is smooth, without pips – if you cannot find this then just sieve ordinary jam, removing the pips improves that texture of the finished biscuits.
    sandwich hearts
  7. Just before you serve them dust them with a little icing sugar to finish them off. Don’t worry about a little icing sugar on the jammy bit – this dissolves and you’ll never know it was there.
    Valentines Sable Biscuit Recipe finished
Recipe Notes

Serve them up and say something along the line of ‘I know we said we were not going to do anything about Valentine’s Day this year, but I couldn’t resist’. Then you give them that look of ‘Where’s mine?’ This does wonders – you will have the washing and ironing done for you for at least a month… yeah right!

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