Toasted Flour Sables
Make extra flour to keep for thickening sauces
Makes enough for: 9 biscuits
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