1. Soften your butter and whip it up with the sugar until light and fluffy2. Add the egg yolk and vanilla3. Fold in the flour and baking powder in 3 stages4. Once it becomes a dough, wrap in cling film and rest in the fridge for 2 hours5. Roll out the sable to 4 cm and cut with a circular cutter and cake it in a small metal ring6. Bake the sable at 150 for 15 minutes
1. Soak the gelatine in cold water2. Heat up the cream, sugar and vanilla slowly3. Drain off the water from the gelatine, squeezing the leaf making sure there is no water left.4. Once the cream has come to a boil, pour over the gelatine in to a container.5. let rest for 2 hours in the fridge
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
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