Nour Kandler on Instagram: "Apricot and peaches Sablé breton with rosemary and honey - Gluten & lactose free Here is my recipe as promised 🥳 Sablé - 220g dairy free butter (I use @bakewithstork) - 192g caster sugar - 88g egg yolk - 4g salt - 292g gluten free plain flour (I use @dovesfarm) - 12g bicarbonate of soda Method: - In a stand mixer, add everything apart from the yolk and mix using the paddle attachment - Then add the yolk and mix - Roll out between two sheets of parchment paper i
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