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Sablé biscuits for dipping and winter fruits caramel sauce

VIRGIN COCONUT OIL “L’Exotique”

Treat yourself to a sophisticated and tasty snack with these Sablé biscuits served with winter fruits caramel dipping sauce. Both parts of this recipe are enhanced with Sublim’ “L'Exotique” organic virgin coconut oil. Nibble over a hot drink, snuggled in your favourite armchair…

SEE MORE VIRGIN COCONUT OIL “L’Exotique”

Preparation : 20 mins

Baking : 20 mins

10 sablés

• For Fruit caramel

125 g pineapple pulp (or pineapple puree)

125 g mango pulp (or mango puree)

100 g sugar

37.5 g coconut cream

37.5 g Sublim’ “L'Exotique” organic virgin coconut oil

• For Sablé biscuits

55 g Sublim’ “L'Exotique” organic virgin coconut oil

50 g icing sugar

1.5 g fine salt

30 g eggs

5 g water

135 g flour

5.5 g baking powder

½ vanilla bean, scraped (or vanilla powder)

2 pinches ground ginger (optional)

Ustensils

Baking paper

1 saucepan

1 blender

Préparation

• For the fruit caramel:
In a saucepan, heat the sugar to make a light caramel.
Add the fruit pulps, coconut cream and Sublim’ “L’Exotique” organic virgin coconut oil.
Remove from the heat, and blend until smooth, then place in a jar.
Set aside in the refrigerator.

• For the Sablé biscuits:
Add the Sublim’ “L’Exotique” organic virgin coconut oil at room temperature into a mixing bowl.
Add the icing sugar, salt, beaten egg, and 10 g of flour.
Combine quickly.
Next, add the remaining flour, baking powder, 10 g of water and the spices. Mix together well.
Wrap in cling film and refrigerate for at least 1 hour.
Preheat the oven to 160 °C.
Spread out the dough to a thickness of ½ cm.
Cut out into thin finger-shaped biscuits.
Place the biscuits on non-stick baking paper.
Bake for 10 minutes. Leave to cool.

Suggestion: Enjoy a biscuit dipped in fruit caramel, and served with your favourite hot drink, such as a nice cup of tea…

Soup, or puree?