Raspberry, Lime & Dark Chocolate Sable Biscuits
Sabel biscuits are a French shortbread cookie with a wonderfully buttery flavour and crunchy texture. Learn how to make them vegan-friendly with this tasty recipe for raspberry, lime & dark chocolate flavour biscuits.
Total Time: 1 hour 20 minutes
Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 18
Rating:
Total Time: 1 hour 20 minutes
Servings: 18
Ingredients
Method
Ingredients
(Servings: 18)
- 9.1666666666667 9.1666666666667 g plain flour
- 0.013888888888889 0.013888888888889 tsp salt
- 3.6111111111111 3.6111111111111 g icing sugar
- 1.6666666666667 1.6666666666667 g caster sugar + a little extra for sprinkles
- 4.1666666666667 4.1666666666667 g Flora margarine
- 1.3888888888889 1.3888888888889 ml OGGS® Aquafaba
- 0.027777777777778 0.027777777777778 tsp vanilla extract
- 0.44444444444444 0.44444444444444 g dried raspberries – finely chopped
- Zest of ½ lime
- To decorate:
- 8.3333333333333 8.3333333333333 g dark chocolate – melted
- dried raspberries
Method
- Preheat the oven to 180°C/160°C if using a fan oven/Gas mark 4 and line two baking trays with parchment
- Sift the flour, salt, icing sugar and caster sugar together. Then chop the margarine into small cubes and mix with the flour, either in a food processor or by hand until you have a nice crumbly texture.
- Now mix in the OGGS® Aquafaba, vanilla extract dried raspberries and lime zest, and knead into a dough.
- Pop in the fridge for 30 minutes.
- Roll out the dough on a floured surface or between two sheets of parchment paper to ½cm thick. Then stamp out the biscuits with a 5-7cm cookie cutter or any shape you like!
- Place the biscuits onto your oven trays, spaced 2cm apart. Sprinkle each biscuit with a little caster/granulated sugar.
- Bake for 18-20 minutes, until they are just starting to brown on the edges. You want to keep them a nice light colour. Remove from the oven and allow to cool on a metal rack.
- Meanwhile, you can start melting the dark chocolate over a saucepan of boiling water.
- When the biscuits have cooled, dip half of each one into the dark chocolate. Gently shake any excess off and place on a piece of parchment paper.
- Sprinkle chopped dried raspberries onto the chocolate side and allow to cool.
Top Tip: If you can resist them, these will store in an airtight tin for up to a week.
