Ingredients

Sablés

275g unsalted butter, softened
100g icing (powdered) sugar
40g egg whites (1-2)
310g plain (all-purpose) flour
Pinch salt

Chocolate Glaze

150g 70% dark chocolate, finely chopped
20g neutral vegetable oil (such as grapeseed)

Decoration (optional)

Dried flower petals (such a rose petals or cornflowers)
Sprinkles

Method

Sift the icing sugar into a large mixing bowl with the softened butter and whisk together. Add the salt and the egg whites, and stir in. Sift in the flour and mix with a wooden spoon or spatula until a wet dough forms.

Place into a piping bag fitted with a star piping tip, and pipe rounds or Spritz zigzag shapes onto a baking tray lined with paper. Bake at 160°C/320°F (fan oven) or 180°C/355°F (conventional oven) for 15-20 minutes, or until the edges begin to golden.

For the glaze, melt the chocolate in a small heatproof bowl over a pan of simmering water (or gradually in the microwave). Stir in the oil. Dip half of each biscuit in the glaze and place on a clean sheet of baking paper. Sprinkle edible dried flower petals or sprinkles on the chocolate glaze and place in the fridge to set.

Once the chocolate has set your sables are ready to eat.

The sablés will keep in an airtight container for up to a week.