• Daniella Richetta

Sablés citron et romarin

Like many others during lockdown, I've spent a lot more time baking. Some bakes have been an unspeakable disaster others a success. This recipe for Lemon and Rosemary biscuits is definitely the latter!


French Sablés biscuits are said to have originated from a town called Sable-sur-Sarthe in the Pays de la Loire region, more than 300 years ago. The word Sable translates to sand and refers to the texture of the pastry before the egg is added. The Sablés biscuit can be directly compared to a scottish shortbread or an Italian biscotti al burro and they are an excellent base for experimenting with flavour and ingredients. The lemon and rosemary combo feels grown up and oh so mediterranean, perfect for impressing your guests when they call round for a cuppa. The dough can be stored in the fridge in advance and they only take 10 mins to cook!


So here is what you'll need:


  • 250g of plain flour


  • 60g sugar


  • 130g softened unsalted butter


  • 2 egg yolks


  • Zest of 2 lemons


  • 3 tbsp of honey


  • A pinch of salt


  • 3 tbsp of chopped fresh rosemary


And this is how you make the magic happen:


  • Add the flour in a large bowl, make a well in the middle, add sugar, softened cubed butter, lemon zest, honey and salt. Forget about utensils, use your fingers to mix these ingredients together until it resembles a sandy mixture.


  • Now you can add the egg yolks and rosemary, mix in gently with a wooden spoon until all blended together.


  • I like to split the dough in 2 and save one batch for the day after, each batch makes roughly 20 biscuits each.


  • Put the dough in the fridge to chill for 30 minutes


  • Preheat oven to 170 °c. Roll out the dough to around 6mm in thickness. Cut the dough to your desired biscuit shapes. My youngest helped out on the cutting so they have a rustic finished look!


  • Put them on a baking tray covered with parchment paper and bake for 10 mins.


Et voila the finished product.....




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