‘Tis the season of giving, and one of the wonderful founders of Rosemood, Hélène, is feeling particularly generous. She has finally revealed her closely guarded sablé biscuit recipe along with its secret ingredient! If you are looking for festive ideas for entertaining the kids during the Christmas holidays, this is the perfect way to spend quality time as a family and make delicious biscuits too. A guaranteed family favourite!
What is a sablé de Noël?
A sablé is a French butter cookie originating from our home county, the Pays de la Loire. The word ‘sablé’ means ‘sand’ or ‘breadcrumbs’. Traditionally, these biscuits would be made by rubbing the butter, flour and sugar together to a breadcrumb-like texture. Our sablés de Noël are spiced with cinnamon and coated in dark chocolate for a festive twist!
- 130 g spelt flour
- 25 g ground almonds
- 20 g brown sugar
- 20 g caster sugar
- 50 g butter (softened)
- 1 egg
- 1 pinch of salt
- 1 tsp cinnamon
- ½ tsp bicarbonate of soda
- ½ tsp vanilla powder
- 60 g dark chocolate
- Begin by preheating the oven to 200°C/400°F/Gas Mark 6.
- In a mixing bowl, mix the flour and ground almonds with the cinnamon, vanilla powder, salt and bicarbonate.
- Add the softened butter and the egg then mix to make a smooth, soft dough.
- Roll out the dough with a rolling pin. We recommend sprinkling flour over the surface first so that your dough doesn’t stick.
- Cut your cinnamon biscuit dough into shapes using your favourite cookie cutters. We have chosen stars and gingerbread men for a festive feel, but the choice is yours!
- Place the Christmas biscuit shapes onto a baking tray lined with parchment paper and bake for 7-9 minutes until golden brown.
- Once baked, remove from the oven and place your biscuits on a wire rack to cool.
- In the meantime, melt the dark chocolate over a bain-marie along with a soup spoon of water. Make sure to mix them well to give a glossy shine to your chocolate!
- Once the biscuits have cooled, dip them in the melted chocolate, covering half of the biscuit.
- Place them back on the write rack to allow the chocolate to cool and set. (If you can’t wait to eat these cinnamon Christmas biscuits, pop them in the fridge to speed up the cooling!)
Et voilà! Your cinnamon Christmas biscuits are ready to taste.
Get your glasses of milk at the ready and bon appétit!
Barnabé’s top tip: Make sure you lick the melted chocolate off the spoon!
Hélène’s secret ingredient: Whilst you are baking these delicious cinnamon-spiced sablés, turn up the volume of your favourite Christmas hits and sing your heart out!
Store your biscuits in a tin or plastic box at room temperature for up to a week.
Whether it is coming up to Christmas or not, here at the Rosemood HQ we can’t get enough of these delicious chocolate-coated treats. We hope that you love these cinnamon Christmas biscuits as much as we do!
We cannot wait to see your biscuit masterpieces - make sure you tag us in your photos (and maybe post us a couple of cookies too…)
For more Christmas biscuit recipes, check out our favourite things blog. And from everyone here at Rosemood, Joyeux Noël!