Valentine’s Sable Biscuit Recipe

Valentine’s Sable Biscuit Recipe (or Cookies for my US readers!).

Hello folks, long time no blog… Thank you for your messages asking if I was still there… we were having a new kitchen fitted and it took quite some time and it is beautiful, we are very lucky. Then Christmas was upon us and life got in the way, now a more normal life has been resumed and I’m happy to be back with a Valentine’s Blog.

Erik and I have had 30 Valentine Days and after the first 20 you do less and less, but I just think he deserves these dainty, delicious biscuits. 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.

To Make My Valentine’s Sable Biscuit Recipe You Will Need

  • Valentines Sable Biscuit Recipe Ingredients250g Plain Flour
  • 200g Cold Butter
  • 100g Icing Sugar
  • Pinch of Salt
  • 2 Egg Yolks
  • Raspberry Jam

Step 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.

crumb texture‘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.

doughAdd 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.

Step 2

cut out heartsOnce 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.

Step 3

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.

Step 4

sandwich heartsOnce 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.

Step 5

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.


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!


I am always glad to hear from my readers and Nancy from California has used my recipe, she has mixed things up – just like I tend to do.  They look fantastic decorated with the little hearts.  Go Nancy, GO!

Nancy Valentines Biscuits














  • Tottie from Tooting 5th February 2017 at 11:45 pm

    So glad to have you back on line …! xx

    • Mark 6th February 2017 at 8:26 am

      Thank you Gill, nice to know you are there! mx

  • sorana 6th February 2017 at 9:27 am

    Marvellous ♡

    • Mark 6th February 2017 at 11:39 am

      Thank you Sorana! Mx

  • Rev Mother 9th February 2017 at 7:36 am

    Mmm, delicious! A touch of the Jammy dodgers gone romantic.

    Could perhaps be made more tasty with as a butter cream sandwich.

    Rev. Mum x.

    • Mark 9th February 2017 at 8:21 am

      As always sage words from the Rev Mother!

  • Erik 12th February 2017 at 9:19 am

    Mmmm-yummmm! These biscuits were so light and short they just melted in your mouth – beautiful, and perfect to celebrate Valentines day and 30 years with Mark at Easter.

    • Mark 12th February 2017 at 9:25 am

      Back at you little e!

  • Tia 13th February 2017 at 9:16 am

    They look amazing Mark will try then out today .
    Good to have you back Mark love your blog

    • Mark 13th February 2017 at 4:30 pm

      Gald to be back – do try to make these and send me a picture! I love to see what you bake, I’ll publish the picture at the bottom of the story so let me know how to refer to you. Please not I never publish full names or email addresses.


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