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Vanilla sable with strawberry and vanilla cream recipe



Pre-heat the oven to 180C.
To make the sable, cream the butter and sugar together.
Add the egg and vanilla slowly until well mixed.
Next, fold in the flour and baking powder.
Bring together to a dough mixture and rest in the fridge for around an hour.
Roll out to a thin sheet (about 3 mm).
Cut 7 cm fluted discs, put on a greased baking sheet and bake for about 12 mins or until golden brown.
Remove the sable from the trays and cool on a wire rack.
When cool dust with icing sugar.
It's now time to make the vanilla cream.
Scrape the vanilla seeds from the pod into the double cream.
Whip the cream with the sugar and vanilla essence until stiff.
Put in a piping bag until required.
For the strawberry coulis, blitz the strawberries in a blender with the lemon juice and enough icing sugar to sweeten the mixture.
Pass through a sieve and put in a squeezy bottle or jug.
To serve, pipe some cream onto one biscuit.
Surround the cream with three standing up strawberry quarters.
These act as three 3 pillars on top of which you can rest another biscuit.
Garnish with chopped mint and the strawberry coulis.