Ingredients

• 3 cups flour
• 1 cup caster sugar
• 350 grams soft butter
• 1 egg
• pinch of salt
• about ¼ cup extra caster sugar
• beaten egg or milk to glaze
• fresh fruit and whipped cream to serve
• Raspberry puree
• 3 cups raspberries (fresh or frozen)
• icing sugar to taste

Method

1. Put the flour, sugar, butter egg and salt into a food processor. Process until the dough forms a ball. Wrap in plastic wrap and refrigerate for 1 hou.
2. Roll out on a floured board to 3mm thickness and cut out 18-24 rounds.
3. Place on a greased tray, brush with beaten egg or milk to glaze. Sprinkle 6 sables with extra caster sugar.
4. Bake at 210ºC for 15 minutes until golden. Cool and keep in an airtight container.
5. To serve, allow 3 sables per person . Prepare the fruit and whip cream, add sugar and flavour with fruit liqueur if you wish.
6. Arrange the fruit and a little cream on one sable, top with another sable and repeat the fruit and cream. Top with a sugared sable. Serve with lavender ice cream and, if you like raspberry puree.
7. Raspberry puree
8. Puree and sieve about 3 cups raspberries and sweeten with icing sugar to taste.