These very light biscuits originated in Normandy, France. Sables (sah-bley) are delightful served with a glass of milk or a cup of coffee.
6 oz. plus
1 teaspoon butter
8 oz. flour
1 teaspoon salt
4 oz. sugar
3 egg yolks
1 teaspoon vanilla essence
Using the teaspoon of butter, lightly grease a large baking sheet and set aside.
Sift the flour and salt into a medium-sized mixing bowl and set aside.
In another medium-sized mixing bowl, beat the remaining butter and the sugar together until the mixture is smooth and creamy. Beat in the egg yolks, one at a time, adding a tablespoon of the flour mixture with each egg. Stir in the egg and vanilla essence and fold in the remaining flour mixture.
Using your hands, lightly knead the dough until it is smooth. Do not handle the dough too much or it will become sticky.
Shape the dough into a ball, wrap it in greaseproof or waxed paper and chill in the refrigerator for 1 hour.
Preheat the oven to fairly hot 375CF (Gas Mark 5, 190°C).
Remove the dough from the refriger-ator and discard the paper. Place the dough on a lightly floured board and, using a floured rolling pin, roll the dough out into a large circle, approximately J-inch thick. Using a 5-inch pastry cutter or a 5-inch saucer, cut the dough into circles. Knead any leftover dough to- Chetuy and nutritious, Rye Bread is super served with lots of butter and cheese. gether, roll it out and cut into circles.
Using a sharp knife, cut each circle into quarters. Carefully transfer- the dough pieces to the prepared baking sheet, spacing them slightly apart.
Place the baking sheet in the centre of the oven and bake the biscuits for 20 to 25 minutes or until they are golden brown and just firm to the touch.
Remove the baking sheet from the oven and set aside to cool for 5 minutes. Transfer the biscuits to a wire rack to cool completely.