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Kerrymaid Tasting Success with Luke Stevens - CGOC Sable Biscuits

Kerrymaid has teamed up with the Craft Guild of Chefs and head chef at The Bull in Great Totham, Luke Stevens to create a series of inspired menu dishes using Kerrymaid Buttery. Luke demonstrates how to bake a batch of versatile sable biscuits. Ingredients 500g Plain flour 200g Sugar 400g Kerrymaid Buttery 1 Egg yolk Method Cream the Kerrymaid Buttery and sugar in a mixer until a light texture is achieved. Mix in the egg yolk. Sieve in in the plain flour and mix to combine, do not over work the pastry, wrap in clingfilm and rest in the fridge. Roll the pastry on a floured surface to required thickness, cut to required shape and place on a baking tray. Bake at 165C for 10 - 15 minutes or until golden brown.

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