We hope that you’ll enjoy making this recipe which was created specially for Mother’s Day by our resident chef, Damon Shorland.
200g plain flour
100g icing sugar
2 egg yolks
1 pint of double cream whipped with icing sugar and vanilla extract
2 punnets raspberries
Preheat the oven to 180C/Gas 4.
Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.
Place all the sables on a baking tray.
Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
Whilst the biscuits are cooling blend 1 punnet of raspberries with a dessert spoon of icing sugar and a teaspoon of lemon juice, then fold a little of this puree into the whipped cream, place in a piping bag.
Take 3 biscuits and onto 2 of them pipe some of the raspberry cream, add 3-5 berries around the outside of the cream then build them up into a tower, dust the top biscuit with icing sugar and raspberry and finish with remainder of the raspberry coulis.