sablé

Chef Philippe’s selected petits sablés are small, lightly golden biscuits made from a chilled butter dough. This version follows his almond-flavoured mixture, with Pernod and bitter almond offered as optional flavourings.

Softened butter and sugar are beaten together, followed by prepared tant pour tant and the dough’s whole egg and separate yolk. Flour, baking powder and salt join the mixture before the selected optional flavourings are added.

The dough is mixed only until homogeneous, spread onto a film-lined tray and chilled overnight. The next day, a portion is rolled on a floured surface and cut into small fluted rounds.

The rounds are arranged on a silicone baking mat with space between them. A separate yolk-and-water wash is brushed over each biscuit before baking until lightly golden.

The sablés cool after baking. Philippe describes their almond and slight anise flavour and suggests them alongside ice creams and sorbets; this selected version keeps those desserts as separate accompaniments.