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Sablés are French shortbread biscuits, originally made in Normandy. Their name means 'sandy', which describes both the crumbly texture of the dough as it comes together, and the delicate, buttery crumb of the baked biscuits. They're just the right amount of sweet, and we've given these rustic rounds a hint of lavender to add a taste of the French countryside.
Prep: 15 mins + chilling | Cook: 15-35 mins Makes approximately 30 biscuits
This is a lovely, easy recipe, but you need to remember to a) source your culinary lavender before you make it (when I made mine, Able & Cole didn't stock it, but it's available direct from Steenberg's or via their Amazon store), b) if you've never made this type of dough before, do expect it to feel a little stickier/wetter than, say, short-crust pastry and c) don't switch your oven on to warm up until about half an hour before you take the biscuit dough out of the fridge after it's relaxed. I've also made a rose version of these by swapping a teaspoon of the vanilla for a teaspoon of rose-water and substituting the lavender for culinary dried rose petals. I'm also going to attempt an orange version with orange juice or water and finely grated orange zest and a strawberry and rose variety with strawberry and rose cordial instead of the vanilla, plus crushed, freeze-dried strawberries and culinary rose petals - it's a very versatile recipe, with a little imagination. And the biscuits a