Name: Sablés a la Poche
Yield: Makes 25-30
Cuisine: French
Ingredients: 1 vanilla pod (bean) split lengthways; 15 griottine cherries in kirsch cut into half; 200 g (7 oz/1 cup) caster (superfine) sugar; 30 ml (2 tbsp) full-fat milk; 160 g (5¾ oz/1½ sticks) unsalted butter softened and cut into cubes; 65 g (2¼ oz/½ cup) icing (powdered) sugar sifted; 170 g (6 oz/1¼ cup) plain (all-purpose) flour; 10 g (¼ oz/2 tsp) cocoa powder

Preparation info

Makes
25-30

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

170 g (6 oz/1¼ cup) plain (all-purpose) flour
10

Method

To make the vanilla sugar, put the sugar in a bowl, scrape in the seeds from the split vanilla pod (bean) and mix together.
Sift the flour and cocoa powder together into a bowl. Put the softened butter in a mixing bowl. Add the sifted icing (powdered) sugar and beat until light in colour. Gradually add the milk until fully incorporated. Fold in the flour and coco

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Ingredients

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