Recipes

Lavender, Ginger & White Chocolate Sable Pavlova

Sable

166 grams Butter

1 egg yolk

1 tsp vanilla

83 grams icing sugar

250g standard flour

1. Rub in butter to dry ingredients
2. Mix in wet ingredients to form a firm dough. You may need to add a little bit of iced water if too dry.
3. Chill for 30mins
4. Roll into a 5mm disk which is the same diameter as your cake tin. I used a plate. Place on a lined tray. Bake at 190c for 10-15 mins till golden. Leave to fully cool

 

Pavlova

6 Egg Whites

Pinch cream of tar tar

Few drops of vanilla essence

1 cup caster sugar

1 tsp cornflour

1 tsp vinegar

1. Preheat oven to 200c
2. Whip your egg whites and cream of tar tar to form stiff peaks in a large clean bowl.
3. Keep beating and gradually add in vanilla and then caster sugar (1 Tbsp. at a time) beating well after each addition.
4. Fold in the cornflour and vinegar
5. Drop oven to 120c and flop pavlova onto a lined tray, shape to the size of sable.
6. Bake for 60minutes.
7. Turn off oven and leave Pavlova in until oven is completely cool.

To finish

1. Whip cream, slice up straw berries.
2. Put pavlova onto sable then top with cream, berries and drizzle over some melted white chocolate.

250g Butter

120g Icing sugar

250g flour

120g tapioca flour

1 Tbsp. Dried lavender Munstead

pinch salt

2 Tbsp. cold water

1. Cream butter and sugar till pale and fluffy.

2. Sift over dry ingredients, add lavender, water and mix to form a soft dough.

3. Press out between 2 sheets of baking paper and gently roll till .5cm thick.

4. Chill for 2 hours.

5. Preheat to oven 165c Bake. 

6. Cut out cookies all the same size and place on lined tray.

7. Bake for 12 minutes or until golden. Cool on tray before moving.

 3 cups flour