I am all for experimenting, and so only made a small batch of these toasted flour sables when I baked them the first time. This recipe is easy to double, or triple up on and the biscuits are amazing, if I say so myself.
Head straight on to the Recipe For ♥ Toasted Flour Sables ♥
Is toasting flour worth the effort?
I am going to say, a resounding YES! Toasting flour before you use it makes the flour have a nutty flavour profile. And it makes it smoother and softer. If you plan on using cookie dough raw in a cookies and ice cream recipe, then this is the way to go. It will take that raw flour taste away and make the ice cream so much better. You need to watch your timings, as you want the flour to be caramel coloured, and not burnt! The darker you toast your flour, the darker the sables will be when you bake them. Also, toast more than the recipe calls for and save the extra flour in an airtight container to use when making a roux, or when dusting something in flour before cooking it, such as deep fried fish, or meat for casseroles.
Being relieved of the effort
Ever since Dave and I have lived together, I have been responsible for gift shopping. This extended to his children, and then his grandchildren. I have put in the effort to find the perfect gift, wrap it, and taken on the task of writing meaningful notes. Sometimes this has meant trawling the Mall for hours looking for the ideal present. And other times it has been easy, as I have seen something ideal, while browsing for something else. Last year I was relieved of this task for Christmas. Having become persona non grata, I did not have to concern myself with gifts. I could walk past all the lovely stands at the Mall and not stop to see what they had to offer. And whereas in 2024 this would have made me sad, in 2025 I was OK with how things are.
Take a look at this inspiring recipe for ♥ Toasted Flour Sables ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Toasted Flour Sables
Ingredients
- 100 g flour
- 1 hard boiled egg yolk
- 50 g fructose
- 40 g butter, softened
- 15 mls water
Method
- Preheat the oven to 230° Celsius
- Scatter the flour onto a lined baking tray and place into the oven for 5 minutes
- Remove from the oven, stir to agitate the flour then place back into the oven for 5 minutes
- Remove from the oven and tip the flour into a mixing bowl and leave to cool
- When cool, sift the flour into a mixing bowl, then press the egg yolk through the sieve and mix to combine
- Place the fructose and butter into a stand mixer bowl and cream until light and fluffy
- Add the flour mixture and water and mix until a dough starts to form
- Tip the dough onto a sheet of baking paper and roll into a log
- Wrap the baking paper in cling film and place into the fridge for a minimum of 4 hours, or overnight if possible
- Remove friom the fridge, unwraop and allow to soften slightly
- Preheat the oven to 200° Celsius
- Trim the edges, and slice the dough into pieces that are 6mm thick
- Place the biscuits onto a lined baking tray, spaced slighly apart
- Place the tray into the oven and bake for 12 minutes
- Remove the tray from the oven and leave the biscuits to cool on the tray for 5 minutes before transferring to a wire rack to cool completely
See the links below for blog posts I published on January 13:
- 2021: Out Of An African Kitchen
- 2020: Caraway Seed Tear And Share Bread
- 2017: Chocolate Horlicks Chews
- 2016: Home, Sarah Graham
- 2012: Pickled Peppers
- 2011: Ganache
Wish I could reach in and grab one to try! They look literally melt in mouth and so inviting!
thank you so much!
This is brilliant. It’s been a while since I heard about toasted flour desserts, but I’m all for a comeback. I’ve gotta try this next time.
I look forward to your experiment!
Hi Tandy, it is a shame this family situation still continues. My younger sister never visits my mom because she has issues with Mom. Her children are deprived of seeing their grandparents and other family. She is an incredibly selfish woman and she will pay in the long run because life just works like that. You have to make an effort with family.
It is sad when the children lose out! This is my reality but it is not my burden to bear any longer.
Such a nice idea to toast the flour for extra flavour – these toasted flour sablés look wonderful, Tandy!
Thanks so much! And hope you try this method 🙂
Wow I would never have thought to do this with flour. What a great idea. Families are tricky aren’t they? Hubby still has nothing to do with his. At least it’s a lot cheaper without having to buy so many of them gifts :-).
A huge saving indeed!