Kristin Made This: Sable Biscuits

Project Description

What are you most proud of? That the packaging is adorable but that the cookies inside are incredibly delish. They're the type of shortbread originated in France hundreds of years ago. Confectioner's sugar and a touch of egg yolk give them a sandy-texture, but they're still utterly buttery. Can't say how much I love to eat (and give) them. What advice would you give someone starting this project? These require all the materials on hand and ready to go. It's not a difficult recipe but it requires some confidence. There's a moment where everything seems like it's going wonky when working the dough, but if you persist, it will all come together. Of course, you'll need Michel Roux's book "Pastry" for the recipe. I looked to see if I could find it online; alas, it's not out there...

What you will need

  • All the regular baking things: butter
  • flour
  • confectioner's sugar
  • eggs and windowed cookie bags
  • some ribbon and handmade labels.

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